Rinse the dried 2 cups dried sorrel (hibiscus) petals rinsed under cold water to remove any dust. In a large Saucepan, combine 8 cup water divided — 4 cups for boiling, 4 cups cold for diluting of 8 cups water divided — 4 cups for boiling, 4 cups cold for diluting, the 2 cups dried sorrel (hibiscus) petals rinsed, sliced 2 oz fresh ginger peeled and thinly sliced, 2 whole cinnamon sticks, 2 whole cinnamon sticks, and 6 whole allspice berries. Bring to a boil over medium-high heat, stirring once or twice.

Once boiling, reduce the heat to medium-low and simmer 8 cup water divided — 4 cups for boiling, 4 cups cold for diluting to fully extract the color and flavor from the petals and spices. The liquid should turn a deep, vivid ruby red.

Remove from heat and stir in the ¾ cup granulated sugar adjust until fully dissolved. Add the 1 tsp vanilla extract if using. Allow the mixture to cool for 15–20 minutes at room temperature, then pour in the remaining 8 cup water divided — 4 cups for boiling, 4 cups cold for diluting of 8 cups water divided — 4 cups for boiling, 4 cups cold for diluting.

Strain the mixture through a fine Sieve into a large Pitcher (Large), pressing the solids gently to extract all the liquid. Discard the spent petals and spices. Stir in the fresh 2 tbsp fresh lime juice from about 1 lime.

Cover the Pitcher (Large) and refrigerate for at least 4 hours, or overnight for best flavor. Before serving, taste and adjust sweetness with additional ¾ cup granulated sugar adjust if desired. If making the boozy version, stir in 1 cup dark rum now. Serve over plenty of ice.