Boil the water and add sugar, stirring until dissolved.
Add hibiscus, ginger, citrus peels, cinnamon, and cloves.
Leave out for 24 hours.
Next day, strain into large metal, ceramic or glass container, discarding solids. Don’t use cast iron or hibiscus will turn from reddish to dark purple color from reaction with iron.
Add rice and let stand for another 24 hours, unrefrigerated.
Add to crock pot or put pan on stovetop with eye on lowest setting to keep warm for party guests. "I like to decorate with a star anise pod or two floating on the top. Assemble mugs or favorite punch cups. Set out bottles of Rum, Gin, Bourbon, Tequila, Vodka, and Brandy for your guests to choose their own boozy adventure!" says LeNell.
LeNell in her Beverage Boutique. Photo by Christopher Thomas.Best if you use dried hibsicus, but Red Zinger tea will work, too. When you add rice grains on the second day, it "results in a very slight fermentation that adds complexity to the flavor."
LeNell Camacho Santa Ana's Hot Hibiscus https://bhamnow.com/2018/11/14/bonfire-fare-birmingham-foodies/ November 14, 2018