Bring 8 cups of water to a near-boil (just under a rolling boil, about 200°F / 93°C) in a medium saucepan. Remove from heat, add the rinsed hibiscus flowers and the orange peel (if using). Cover and steep for 15–20 minutes until deep red and fragrant.

Strain

Strain the steeped liquid through a fine-mesh sieve or cheesecloth into a large heatproof bowl or pitcher, pressing on the solids to extract color and flavor. Discard solids.

Sweeten

In 1 cup of hot water, dissolve 3/4 cup granulated sugar (adjust to taste). Stir in the sugar syrup into the hot hibiscus infusion until completely combined. Add the pinch of salt and 1/4 tsp ground cinnamon if using; stir to incorporate.

Brighteners & Finish

While the hibiscus syrup is still warm, stir in 2 tablespoons fresh lime juice. Taste and adjust acidity or sweetness. If the concentrate is very strong, you can add up to 2 more tablespoons of water to loosen before chilling.

Let the hibiscus concentrate come to room temperature, then refrigerate until well chilled (at least 1 hour).

To Serve

Measure: For a 32 oz serving, fill a pitcher or bottle with 24 oz cold water and 8 oz (1 cup) of chilled hibiscus concentrate. Adjust dilution to personal preference — weaker: up to 12 oz water per 8 oz concentrate; stronger: 20 oz water per 8 oz concentrate.

Combine the 8 oz hibiscus concentrate and 24 oz cold water in a 32 oz container or pitcher. Add ice and stir gently to chill and mix.

Garnish with 2 lime slices and 1–2 mint sprigs if desired. Serve over additional ice.

Storage: Refrigerate leftover concentrate up to 5–7 days in a sealed container. Stir before using; flavors may settle.