Add all of the ingredients to a small saucepan. Bring mixture to a boil over medium-high heat, stirring to dissolve the sugar. Remove pot from heat and let syrup steep for 30 minutes.
1 cup sugar, 1 cup water, 2 tablespoons dried hibiscus flowers, 2 cinnamon sticks
Pass syrup through a sieve to remove the hibiscus and cinnamon. Store in a tightly-sealed container in the fridge for up to a month.