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Use whole dried hibiscus flowers, not ones that have been cut and sifted. If you can find only ones that have been cut and sifted, use the weight listed (1½ ounces), not the volume. Steen's is a popular brand of cane syrup. This recipe can be doubled; to do so, use a Dutch oven or another large pot in step 1.
Combine water, hibiscus flowers, orange zest and juice, lemon zest and juice, ginger, cinnamon stick, star anise, and clove in large saucepan. Bring to simmer over medium heat. Reduce heat to low and let steep until mixture is fragrant and flavors have melded, about 20 minutes.
Strain mixture through fine-mesh strainer into large bowl; discard solids in strainer. Transfer strained mixture to serving pitcher and let cool completely, about 1 hour.
Stir in cane syrup; taste for sweetness and add extra syrup, if desired. Serve over ice. (Tea can be refrigerated for up to 10 days.)
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