Step 1

Make the syrup: In a small saucepan, combine the water and sugar and bring to a simmer over high heat, stirring to dissolve the sugar. Remove the pan from the heat and add the tea bags. Let them steep for 10 minutes, then remove and discard the tea bags. Stir in the ginger and orange blossom water and let the ginger steep for five minutes. Strain the hibiscus syrup through a fine sieve into a glass measuring cup and let cool completely.

Step 2

To serve, fill a 12-ounce glass one-third of the way with ice, then pour 1 ounce hibiscus syrup over the ice. Bruise 4 mint leaves by clapping them between your palms, then put them in the glass and stir. Fill the glass with sparkling water, stir and enjoy.