In a small saucepan, combine sugar and water. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.

Stir in the dried hibiscus petals and remove from heat.

Let steep for 15–20 minutes max, then strain out the flowers using a fine mesh sieve or cheesecloth.

Let cool completely before transferring to a clean bottle or jar. Store in the fridge for up to 2 weeks.