In a sauce pan, add 3 cinnamon sticks, 1 tsp. of cloves and 1 cup of dry hibiscus flowers.
Add 2 cups of water and ½ cup of honey. Allow to simmer on low for 10 minutes.
After 10 minutes, pour the entire mixture (including cinnamon and cloves) in a bottle or container. Refrigerate for 1 hour.
After 1 hour, pour the syrup through a mesh strainer and press the flowers to push through as much syrup as you can. If you really want to be sure you get as much syrup as possible, squeeze the flowers in cheese cloth or a nut bag (a fine mesh bag used in making nut milks). That will remove every possible drop.
This syrup will last for 3 weeks if refrigerated and properly stored in a bottle or container with a top or lid.