Karkanji

Rinse dried hibiscus flowers under cold water to remove any dust. Place in a large pot with cloves and sliced ginger.

Add two liters of water and bring to a boil. Reduce heat and simmer for fifteen minutes until the water turns deep ruby red.

Remove from heat and let steep for an additional fifteen minutes. The longer it steeps, the more intense the flavor becomes.

Strain through a fine strainer into a large pitcher, pressing the flowers to extract all the deep red liquid.

Add sugar, vanilla extract, and lime juice. Stir until sugar is completely dissolved. Taste and adjust sweetness.

Refrigerate until very cold. Serve over ice garnished with fresh mint. The drink keeps well for several days refrigerated.