Bring water to boil in large pot, add hibiscus, and all spices.
Let simmer over medium high heat for 20 minutes.
Stir in sugar, panela, and ginger paste and let low boil for 10 more minutes, until all flavors are blended well.
Using a colander or mesh strainer, pour drink into a tempered glass pitcher. Add 3 cups of cold water and stir. Add two mint sprigs and cover and chill for 5 hours or overnight for best taste.
Serve over ice. Yields 2 ½ quarts.
