Begin by boiling water in a pot. Once boiling, steep 4 hibiscus tea bags in the hot water for 5 minutes. Remove the tea bags and let the tea cool.

In a small saucepan, combine equal parts of honey and water over low heat. Stir until the honey is fully dissolved. Incorporate freshly squeezed lemon juice and zest and let cool.

In a large pitcher, pour in the cooled hibiscus tea. Add ice cubes, honey syrup, and freshly squeezed orange juice, followed by a few dashes of orange bitters. Mix until well combined.

Carefully slice an orange and an apple, and add them to the pitcher, along with grapes. Gently mix these fresh fruits into the tea base.

Cover and refrigerate for at least 1 hour, or overnight. Serve with pieces of fruit in glasses.