Peel the calyx away from the seed pod and discard the pod. You may want to wear gloves for this part—the tiny hairs on the pods can be irritating to some people. Wash the calyxes.

Bring the water to a boil in a large pot. Once it reaches a rolling boil, remove from heat and add the calyxes. Cover the pot and let the tea steep for at least 30 minutes. This steeping process draws out the bright red color and the distinctive tangy flavor of the hibiscus.

Pour the tea through a fine mesh strainer into a large mason jar or pitcher to remove the petals. Stir in the honey, along with lemon juice or lime juice to taste. The acidity brightens the flavor and enhances the tart beverage.

Serve the tea hot as a hot beverage on a chilly day, or chill it and pour it over ice for a refreshing drink on a hot summer day. Store any leftover hibiscus tea in the refrigerator.