Peach and Hibiscus Iced Tea

In a medium saucepan, bring 2 cups of the water to a rolling boil. Remove from heat and add the dried hibiscus petals. Steep for 5-7 minutes until the water is deep red and concentrated.

Strain the tea through a fine-mesh sieve into a large heat-proof pitcher, discarding the spent petals. Stir in the remaining 2 cups of cold water.

Place one of the sliced peaches into a blender along with the honey and lemon juice. Pulse until completely smooth.

Pour the peach puree into the hibiscus tea and stir vigorously until the sweetener is fully dissolved and the mixture is well combined.

Place the pitcher in the refrigerator to chill for at least 1 hour.

Fill tall glasses with ice. Divide the remaining fresh peach slices and mint leaves between the glasses. Pour the chilled tea over the ice and serve immediately.