To make the Hibiscus Syrup, combine all Hibiscus Syrup ingredients in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let steep for 30 minutes. Strain and discard hibiscus flowers.
To make the Strawberry Reduction, combine all Strawberry Reduction ingredients in a saucepan. Bring to a simmer and cook for 20-25 minutes, or until reduced by half and thickened. Let cool.
In a glass filled with ice, combine Coconut Cream and White Grape Juice.
Add 2 tablespoons of Hibiscus Syrup and 1 tablespoon of Strawberry Reduction.
