Step 1In a heavy saucepan, combine the water and hibiscus blossoms over high heat and bring to a boil. Reduce the heat to a simmer and cook for 1 minute. Cover and remove from heat and set aside to steep for 1 hour. Strain the tea; discard the hibiscus. Return the tea to the saucepan and stir in the sugar. Boil the tea over medium high heat until the mixture is the consistency of thick syrup and is reduced to 3/4 cup, about 25 minutes. Cool the syrup completely. The syrup will keep, covered and refrigerated, for 5 days.