Reprinted with permission from Trejo’s Cantina by Danny Trejo with Hugh Garvey copyright © 2023. Photographs by Larchmont Hospitality Group LLC. Published by Clarkson Potter, a division of Penguin Random House, LLC.
In a medium pot, bring 4 cups water to a boil. Add the hibiscus, remove the pot from the heat, and let steep for 15 minutes.
Add the sugar and vanilla to the hibiscus liquid. Stir until the sugar is completely dissolved.
Strain the liquid through a fine-mesh sieve into a medium bowl or large jug and set aside to cool, about 20 minutes.
Once the liquid is cool, add the raspberries, cover the container, and refrigerate overnight, 12–24 hours. To serve, pour into ice-filled Collins glasses and garnish with a few of the infused raspberries.