I bought some dried hibiscus flowers at Trader Joe's a few weeks ago and didn't know what to do with them- but June's Gourmet magazine brough a fantastic recipe for a hibiscus cooler that couldn't be easier- and sounds delicious! (it's part of a bigger Oaxacan party menu which is outrageous). It's also really simple- you soak about 2oz of the dried flowers in 3 cups of water overnight, then add 5 more cups and some sugar to taste. I intend to add some vodka or gin and a drop of St. Germain to make a delicious summer cocktail- but I think it'll be just as delicious as a booze-free libation, too.
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