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Chop all the fruits into bite size and toss into two 2 litres pitcher/jug. Set aside in the refrigerator.
Put the hibiscus flowers in a saucepan, pour in the water and simmer over medium heat for 5 minutes or until the water is fully infused with the flavours of the hibiscus.
Using a skimmer/spoon, take out the hibiscus flowers from the saucepan and pour in the sugar. Continue to simmer until the sugar is fully dissolved, forming a simple syrup.
Remove the hibiscus syrup from the heat, pour into a plastic bowl and set aside to cool.
Take the pitchers/jugs with the fruits from the fridge and pour in the red wine (divide evenly into the two pitches/jugs).
Pour in the hibiscus syrup (should have been cooled down to room temperature).
Now fill the pitchers/jugs with as much vodka, rum, gin or whisky as you'd like (go for it!)
Cover the pitchers/jugs, if they have a lid (if not, use a plastic wrap), place back into the refrigerator for 2 - 3 hours or overnight to maximise the flavours.
Serve on ice and enjoy!