Peel and chop the ripe peach into ½-inch pieces and set aside.

In a small saucepan, bring 2 cups of water to a gentle simmer over medium heat.

Add the dried hibiscus flowers to the simmering water and allow to simmer for 3-5 minutes.

Remove from heat and stir in the prepared peach pieces; cover and steep for 15-20 minutes.

Strain the tea into a pitcher using a fine-mesh strainer.

While warm, stir in your preferred sweetener until fully dissolved.

Cool to room temperature, then refrigerate for 1-2 hours before serving over ice.