Hibiscus is an incredibly sour herb. When I first bought this hibiscus I tried out several recipes and they were all incredibly sour. That's great if you like sour, but I really couldn't stand it. I really like the flavor of the hibiscus, but not the sourness. I was about to give up in defeat and throw out my dried hibiscus, but I decided to give my tea experimentations one more go. Basically, I came up with this success - the perfect ratio of the right ingredients. This recipe retains the flavor of hibiscus, but none of the sourness. It is definitely best chilled as chilling seems to cut down some of the sourness (although this recipe isn't too sour to begin with). If you make this and chill it, it tastes a bit like Kool-aid, but better in the flavor and infinitely healthier.