In a tea pot, bring the filtered water to a boil.

In a heat-safe bowl, combine the dried hibiscus flowers and granulated sugar.

Once the water is boiling, pour it over the hibiscus flowers and sugar in the heat-safe bowl.

Let the mixture steep for 15-20 minutes until it reaches a deep pink/purple color.

After steeping, strain the mixture using a fine-mesh strainer over a heat-safe glass pitcher or bowl. Discard the hibiscus flowers.

Stir in the vanilla extract.

Taste the tea and adjust sweetness if necessary by adding more sugar, stirring until dissolved.

Allow the tea to cool completely.

Once cooled, transfer the pitcher or bowl to the refrigerator and chill for a few hours.

Serve the chilled hibiscus ice tea over ice, garnished with fresh mint sprigs.