As I have mentioned before. I have observed many parallels between Arab foods and Latin American foods. Here is yet another example...
Guatemalan version of the recipe, known as "Rosa de Jamaica":
1/4 cup of dried hibiscus petals
6 cups of water
1/2 cup of raw sugar
Boil the water, add the washed hibiscus petals. Allow hibiscus petals and waters to boil together for a while and then remove from heat. Sweeten to taste. Pass through a colander. Serve chilled.
Kuwaiti version, known as "Karkaday":
1/2 cup dried hibiscus petals
6 cups water, divided
1 cup sugar
Soak the hibiscus petals in a pot with 2 cups of cold water for one hour. Bring to a boil, remove immediately and strain the liquid through a wire sieve. Return the petals to the pot and cover with 2 cups of cold water. Repeat process twice; the petals will begin to lose their reddish hue. Discard the petals and sweeten the juice with sugar. To serve warm, return to the pot and heat, but do not boil. To serve cold, pour over ice.Guatemalan version of recipe by Clemencia de Chaluleu
Kuwaiti version from www.aware.com