In a punch bowl, combine all ingredients except garnish. Taste and adjust to taste by adding more lime juice or agave. To serve, ladle into coupe glasses and garnish with edible flowers.
1 tablespoon cardamom seeds
200 grams dried hibiscus leaves
5 scant cups sugar
In a pot over low heat, toast cardamom seeds. Add 1 liter of boiling water and hibiscus leaves. Simmer for 10 minutes, then turn off heat. Stir in sugar. Strain before using.