In a medium saucepan, combine 2 cups of water with 1 cup of dried hibiscus flowers. Place over medium heat and bring to a gentle simmer for about 5 minutes.

Once bubbling, reduce heat to low, cover, and steep for 10-15 minutes until the water turns a deep magenta.

Chop 1 large ripe peach into small cubes and set aside.

Remove from heat and strain the hibiscus tea through a fine mesh sieve into a pitcher.

While still warm, stir in the chopped peach cubes to infuse flavor.

Sweeten with honey or sugar to taste, stirring until dissolved.

Chill in the refrigerator for at least 1 hour, or serve warm.