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Hibiscus tea
Brew plain food-grade hibiscus tea and leave it unsweetened for a vivid, cranberry-like tartness. Chill it, pour over ice and add cold water if the first sip is too intense. It gives you the colour and tang of a fruit drink without making juice or syrup the base. Choose pure hibiscus rather than an already sweetened instant mix.
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About Hibiscus tea
Hibiscus tea (served hot), or roselle juice (served cold), is an infusion made from the crimson or deep magenta-colored sepals or calyces of the roselle flower (Hibiscus sabdariffa). It is consumed both hot and cold and has a tart, strong cranberry-like flavor. The plant is native to and domesticated in West Africa for its edible seeds and later for leaf and calyx production (for drinks and sauces).
Text from Wikipedia, CC BY-SA 4.0