This Hibiscus Rose Sharbat is made from a light, sweet, festive deep rose syrup. It is refreshing when diluted and served over ice. Feel free to scale the recipe up or down as desired. It will keep in the fridge for about 10 days.
Cook the sugar and water together, stirring occasionally, until the water just comes to a boil and the sugar has completely dissolved. Remove from the heat.
Crush the hibiscus flowers and lime juice together with the back of a spoon. Use a mortar and pestle if you have one.
Stir the flower mixture and the lesser amount of rose water into the sugar syrup.
Taste to see if you like the amount of rose that comes through, and remember that you'll be serving it diluted. Add up to another 2 teaspoons of rose water if you think it needs it.
Cool to room temperature then refrigerate for several hours.
Strain and dilute with water (1 part syrup to 3 parts water) and serve over ice.