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Bring 4 cups of water to a boil in a large saucepan. Add dried hibiscus flowers, cinnamon stick, ginger slices, and whole clove. Remove from heat, cover, and steep for 20 minutes until deeply red and fragrant.
Strain out the solids using a fine mesh strainer. While the liquid is still warm, stir in the sugar until fully dissolved. Taste and adjust sweetness as needed.
Stir in lime juice and orange juice. This brightens the flavor and balances the tartness of the hibiscus.
Pour the concentrate into a large pitcher or container. Add the remaining 4 cups of cold water. Refrigerate for at least 2 hours or overnight for best flavor.
Fill glasses with ice. Pour the chilled hibiscus base three-quarters full. Top with a splash of sparkling water or ginger ale for fizz. Garnish with fresh mint and a lime slice.
Double or triple the recipe and serve from a large punch bowl. Add a floating ring of frozen hibiscus flowers and lime slices for presentation.