In a medium saucepan, bring 2 cups of water to a boil.

Once boiling, remove from heat and add the dried hibiscus flowers. Let steep for 15 minutes.

Strain the hibiscus tea into a pitcher, discarding the flowers.

While the tea is still warm, stir in the honey until fully dissolved.

Add the sliced peach, vanilla extract, and lemon juice to the pitcher.

Allow the mixture to cool to room temperature, then refrigerate for at least 1 hour to chill.

Serve over ice and garnish with fresh mint leaves if desired.