Place dried hibiscus flowers, water, cinnamon, and allspice in a bowl or pot, cover, and refrigerate at least 8-10 hours.

In a small saucepan, mix ¼ cup sugar and ¼ cup water. Bring to a boil and immediately remove from heat. You just made simple syrup! Hurrah.

Stir simple syrup into coconut milk, and add pinches of sea salt and lime juice, to taste. Pour into ice cube molds and freeze until solid.

The next day, or 8-10 hours later, strain spices out of hibiscus tea with a fine mesh strainer, and set liquid aside.

Place hibiscus tea in a small saucepan with 2 tablespoons honey and bring to a boil. Simmer until reduced by ½, about 20 minutes. Transfer reduced hibiscus syrup to a glass and place in freezer or fridge to cool completely (depending on how quickly you want to use it—don’t forget to take it out of the freezer, though!).

When the hibiscus reduction has chilled, blend all your coconut lime ice cubes with at least 8 regular water ice cubes in a high speed blender. I like to use the back of the spoon to smack the regular ice cubes, cracking them so they’re easier to blend. You can also add a little water if you’re having trouble blending. It’s a journey, but I promise you it’ll blend!

Begin layering hibiscus reduction and slushie as you like—taste them together so you know the ratio you want.

Enjoy, my loves! And stay cool.