24 hours before you intend to make the sorbet, freeze the mixing bowl of your ice cream maker.
Steep the hibiscus flowers in 1/3 cup boiling water for 5-7 minutes.
In a medium saucepan, heat the honey and brown rice syrup to a very low simmer, then reduce the heat to low and add in the steeped hibiscus tea, flowers included. Let this mixture simmer and steep for another 5-10 minutes. The longer you steep, the more robust the hibiscus flavor will be (and the tarter the sorbet).
Strain out the hibiscus flowers and discard.
Place hulled strawberries in a blender and pour the hibiscus syrup mixture into the blender. Add a pinch of sea salt. Blend until smooth, then refrigerate until chilled completely (either in the covered blender container or in an airtight container).
Once the mixture is chilled, return it to the blender and add the fresh mint leaves. Blend on low until mint is mixed into small green flecks throughout, about 30 seconds.
Set up your ice cream maker and process the sorbet according to your machine's instructions. Transfer the frozen mixture into a freezer-safe container, cover with plastic wrap, and freeze for at least 6 hours or overnight.
Serve with fresh mint leaves. Would also be delicious with hibiscus tea poured over — a hibiscus tea and sorbet affogato, if you will.