Combine 1 cup of edible food grade dried hibiscus flowers with 1 cup of filtered water and 1 cup of granulated sugar. Bring to a gentle boil over medium heat. Boil for 5 minutes and remove from heat and allow to steep for 5 minutes.
Squeeze one cup of lemon juice from fresh lemons. Fill a 2 quart pitcher half way with ice cubes. Pour the freshly squeezed lemon juice in over the ice cubes. Add 2 to 3 cups of water. Add ½ cup of hibiscus simple syrup to the lemonade pitcher. Stir and taste.