In a medium-size sauce pan combine the sugar and water and bring up to a simmer. Once simmering, remove from the heat and stir until the sugar disolves then add the hibiscus flowers. Let cool. Transfer to a jar and let stand, refrigerated for 1 to 2 days. Strain the syrup, discard the hibiscus flowers and transfer the syrup to glass bottles or jars.

The syrup can be kept in the refrigerator for up to 1 month.