Open the can of frozen lemonade concentrate and pour it into a large pitcher. Make sure to thaw the concentrate in the refrigerator beforehand, which usually takes about 4 hours.

Add one full can of water plus an additional one-third can to the pitcher containing the lemonade concentrate. Stir gently to combine the flavors.

In a medium saucepan, combine two more cans of water and heat over medium-high until nearly boiling, about 5-7 minutes.

Remove the saucepan from heat, add the dried hibiscus flowers, stir gently, cover, and let steep for 20 minutes.

Strain the hibiscus tea through a fine mesh sieve to remove the flowers. Discard the flowers and pour the infused tea into the pitcher with the lemonade mix.

Stir the mixture well to blend the hibiscus tea with the lemonade base. Adjust the flavors as desired. Serve over ice or chill in the fridge.