4 cups + 4 cups water, divided
1½ cups dried hibiscus flowers
½ cup sugar (or sweetener of choice)
1 cup orange juice
2 cups ice, crushed or whole
In a pot, bring 4 cups water to a boil. Turn off the heat and add hibiscus flowers and sugar, stirring until the sugar dissolves.
Cover the pot and let the concentrate steep for 30 minutes.
Strain the concentrate over a large jug and discard the hibiscus. Let cool.
Add orange juice and remaining 4 cups water to the concentrate. Stir to combine.
Add ice to a pitcher or individual glasses, pour the hibiscus cooler over the ice, and serve.
Storage: You can store the concentrate in the fridge for 3–5 days.
Tip: To make a smaller pitcher for serving, mix 1½ cups prepared concentrate with ½ cup orange juice, 2 cups water, and 1 cup ice.