In a small saucepan, combine the dried hibiscus, dried rose petals, water, and orange peel. Bring to a gentle simmer over medium-low heat and cook for 6–8 minutes, just until deeply colored and aromatic. Do not reduce or boil hard — concentration kills elegance. Strain through a fine-mesh sieve into a bowl or measuring jug. Discard solids.
While the extract is still warm, stir in 1½ tablespoons of honey until fully dissolved. Add the pinch of fine sea salt and stir to dissolve. Taste and add up to ½ tablespoon more honey only if needed. The syrup should be tart, floral, and dry — not sweet. Let cool completely.
In a pitcher, combine 120–140 ml of the cooled hibiscus-rose syrup with the fresh orange juice. Stir gently and taste. The base should be bright, lightly bitter-floral, and controlled.
Add plenty of ice to the pitcher. Pour in the chilled club soda and stir gently once or twice to integrate without killing carbonation.
Pour into ice-filled glasses and garnish with a few dried hibiscus flowers and rose petals, if using.
