Step 1 In a large plastic container, combine the water, dried hibiscus and orange peel. Squeeze the juice of the lemon into the mixture, and drop the peel in too. Cover and refrigerate for 12 hours to steep, then strain.
Step 2 In a small saucepan, combine the sugar with 1 cup of the strained hibiscus tea. Bring to a simmer, stirring or whisking the sugar until it is dissolved. Add the canela and anise, and continue to simmer for 10 minutes. Remove from heat and set aside to cool.
Step 3Strain the cooled mixture into the container with the remaining cold tea, discarding the spices. This makes about 3 cups, more than is needed for the recipe. Store it, covered and refrigerated, for up to 2 weeks.