Prepare the Hibiscus Tea Concentrate: In a saucepan, combine 4 cups of water, dried hibiscus flowers, and 1/2 cup of sugar. Bring to a boil, then reduce heat and simmer gently for 5-7 minutes until the water is deeply colored.

Strain the tea concentrate through a fine-mesh sieve into a heat-proof container, pressing down on the solids to extract all the liquid. Discard the spent hibiscus flowers. Let the concentrate cool to room temperature.

Make the Strawberry Puree: Combine the quartered strawberries and 1/4 cup of water in a blender. Blend until completely smooth. Strain the puree through a sieve if you prefer a seedless texture, or leave as is for a thicker drink.

Combine Ingredients: In a large pitcher, pour the cooled hibiscus concentrate, the fresh lemon juice, and the 3 cups of cold water (or sparkling water). Stir well to combine.

Assemble the Lemonade: Add desired amounts of the strawberry puree to the lemonade mixture. Start with a few tablespoons per serving and mix thoroughly. Taste and adjust sweetness (with simple syrup if needed) or tartness (with more lemon juice).

Serve immediately over plenty of ice. Garnish each glass with a fresh strawberry slice or a lemon wheel.