Start by boiling 4 cups of filtered water in a medium saucepan over high heat. Once boiling, remove from heat and add 5 hibiscus tea bags or 1/4 cup dried hibiscus flowers. Allow them to steep for 5-7 minutes until the water turns a vibrant ruby-red color. After steeping, remove the tea bags or strain out the flowers and let the tea cool to room temperature.

While the hibiscus tea cools, wash 1 cup of fresh strawberries thoroughly. Remove the stems and slice them into smaller pieces for easier blending. Place the sliced strawberries in a blender and blend on high for about 30 seconds, or until smooth.

In a large pitcher, pour the cooled hibiscus tea and add the strawberry puree. Squeeze in the juice of 2 fresh lemons along with 1/4 cup of maple syrup. Stir everything together until well combined.

Taste your hibiscus tea strawberry lemonade mixture and adjust sweetness with more maple syrup or tartness with extra lemon juice if needed. Fill tall glasses with ice and pour the drink over the ice, garnishing each glass as desired.