Instructions

For the Syrup: Bring the sugar, water and cardamon pods to a boil. Reduce to a simmer. Simmer for 10 minutes. Remove from heat and let steep for 1/2 hour. Strain and refrigerate.
For the Hibiscus Cooler:
In a large pitcher, combine the Hibiscus flowers with the hot water. Let steep for 15 minutes. Strain and refrigerate until cold. Stir in 1/4 cardamon syrup. Add more by tablespoons until the cooler is sweetened to your taste.