Step 1

Place the hibiscus flowers in a teapot. Bring 1½ cups (360 ml) of the filtered water to a boil, then remove from the heat and let cool for 5 minutes, until it reaches 180°F (82°C). Pour the water over the hibiscus and let steep for 5 minutes. Strain.

Step 2

Fill an ice cube tray with the concentrated hibiscus tea and freeze until set.

Step 3

Place the black tea leaves in a large spouted container. Bring the remaining 8 cups (2 L) water to a boil, then remove from the heat and let cool for 5 minutes, until it reaches 180°F (82°C). Pour the water over the tea and let steep for 5 minutes.

Step 4

Fill a pitcher with the plain ice cubes. Strain the black tea through a fine-mesh sieve into the pitcher and discard the tea leaves.

Step 5

Pour the tea into glasses filled partway with hibiscus ice cubes. Garnish each glass with a lemon wheel and serve.

Step 6

For an Inside-Out Arnold Palmer, pour San Pellegrino Limonata over black tea ice cubes and garnish with a lemon wheel.

Step 7

For a Green Tea Glee, pour Topo Chico over green tea ice cubes and garnish with a mint sprig.

Step 8

For a Sacré Bleu!, pour 1 ounce (30 ml) Pernod or Ricard over blue butterfly pea flower tea ice cubes, and top with very cold water from a small pitcher offered alongside.