Agua de Jamaica (Iced Hibiscus Tea)

Put 2 quarts of water in a medium saucepan and bring to a boil. Add the dried hibiscus petals and the spices. Reduce heat to medium low and cook at a light simmer for about 35 minutes, stirring occasionally The water will be deep red in color when done.

Remove saucepan from heat and stir in 1/2 cup of sweetener and the molasses. Let the mixture cool for 20 minutes or so

Pouring through a fine-mesh strainer, pour the mixture into a gallon sized container. Add the remaining 1-1/2 cups of sweetener. Stir until dissolved.

Add enough water to fill the gallon container. Place in refrigerator to chill for at least 4 hours. Serve over ice.

Optional: for a stronger drink, put the hibiscus leaves and strained spices back in the saucepan and just cover them with hot water. Add 1/4 cup sweetener and 1/2 tsp molasses and bring to a boil. Reduce heat and let simmer for 5 minutes, stirring occasionally. Pour liquid through the strainer into the original batch of tea and stir together.