Add the dried hibiscus to a small sauce pan and cover with 3 cups of water. Bring to a boil. Reduce heat and cook for another 5 minutes. Remove from heat and let cool at room temperature.

Once hibiscus has cooled, strain out the liquid. Reserve the hibiscus water. Transfer cooked hibiscus into a wire mesh strainer and carefully submerge into a bowl of water until hibiscus floats. Let sit for at least 20 minutes, stirring now and then. Doing this helps remove any of the remaining grit that is in the hibiscus flowers. The texture is like dirt and you don’t want to chew on that.

While the hibiscus soaks, in another sauce pan, add the apricots, chile mulato, chile de arbol and cranberries. Cover with 4 cups of water. Bring to a boil. Reduce to a simmer and continue cooking until apricots are very soft.

Using a slotted spoon, transfer the ingredients to the blender. Add 1 cup of the water that the ingredients cooked in to the blender. Drain the hibiscus and add to the blender as well. Blend on high for 35-45 seconds. Scrape down the sides and blend again. Using a wire mesh strainer, strain into a bowl, pushing with a spatula to get all of the pulp.

Add the strained mix into a saucepan and heat to medium. Add 1 cup of reserved hibiscus water, 1/3 cup chile limon powder, sugar, lime juice and salt to taste. When it comes to a boil, reduce heat and cook for another 10-12 minutes. Taste for salt and sugar. Let cool completely before storing in an airtight container in the refrigerator.