Boil water and pour 3 cups of hot water into a bowl. Place the 3 hibiscus tea bags in the bowl with the hot water and steep 10 minutes.

Remove the tea bags and add in the honey. Mix well. Allow the mixture to cool completely.

Pour the hibiscus tea into an infuser pitcher or carafe. (I used the GROSCHE Rio Sangria Pitcher because there is no need to strain out the fruit.)

Add in the strawberries, lemon slices, and mint. Mix well.

Refrigerate for at least 4 hour before serving.

Pour the mixture over glasses of ice and top with sliced lemons, strawberries, and sprigs of fresh mint. Enjoy!