Hibiscus Punch
['4 quarts water', '2 cups dried hibiscus flower pods (see note)', '2 cups superfine sugar, plus more to taste', 'Fresh hibiscus pods for punch cups or hibiscus flowers to float in punch bowl (optional)']
Add the water and dried hibiscus to a large nonaluminum Dutch oven. Cover and let stand at least 2 hours.
Uncover the pot and bring to a boil. Reduce the heat and let simmer for 6 to 8 minutes.
Strain through a sieve, discarding the solids. Add the sugar and stir until it dissolves. Refrigerate until well chilled.
Pour into small cocktail glasses filled with ice. Garnish, if desired.
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