Hibiscus tea and lemons are both super tart. As a gal that likes a lot of pucker, I like to add a modest amount of the syrup. If you’re a fan of sweet lemonades and tea, go ahead and make more of the syrup or simply add sugar to taste.
You can use any red berry you like, even pitted cherries! I used easy to find, fresh strawberries and raspberries—though unsweetened, frozen berries would work just as well in this recipe.