Start by opening the can of thawed frozen lemonade concentrate and pouring it into a large pitcher. Add one full can of filtered water, plus an additional ⅓ can, ensuring a perfect balance of sweetness and tanginess. Stir the mixture well until fully combined.

In a medium saucepan, pour in two cans of filtered water and place it over medium-high heat. Allow the water to heat until it reaches just below boiling, about 5–7 minutes.

Once the water is hot, remove the saucepan from heat and add the dried culinary hibiscus flowers. Gently stir and cover the pot with a lid, allowing it to steep for 20 minutes.

After steeping, strain the hibiscus flowers from the tea using a fine mesh strainer. Pour the hibiscus infusion into the pitcher with the lemonade mixture and discard the solids.

Thoroughly stir the hibiscus-infused lemonade mixture and serve over ice. Garnish with a lemon wedge or fresh fruit slices if desired.