Rinse dried hibiscus flowers thoroughly to remove any dust or impurities.

In a large pot, combine the rinsed hibiscus flowers and 2 quarts of water. Bring the mixture to a rolling boil over medium-high heat.

Once boiling, reduce the heat to low and simmer for 10-15 minutes, allowing the hibiscus to infuse the water and release its vibrant color and flavor.

Remove the pot from the heat and let the mixture steep for another 10-15 minutes, or until it has cooled slightly and developed a deep, rich red hue.

Strain the mixture through a fine-mesh sieve or cheesecloth into a large pitcher or heatproof container, discarding the spent hibiscus flowers.

Stir in the brown sugar, starting with 1/2 cup. Mix until the sugar is completely dissolved. Taste the Agua de Jamaica and add more sugar if you prefer a sweeter drink, remembering that traditionally it has a pleasant tartness.

Allow the drink to cool completely to room temperature, then transfer it to the refrigerator to chill for at least 1 hour before serving. This enhances the refreshing quality.

Serve your homemade Agua de Jamaica over ice, garnished with a fresh slice of orange or tangerine for an added touch of citrus and visual appeal.