Brew hibiscus tea according to package instructions using hot water. Steep for 5-7 minutes, then strain and cool completely to room temperature.

In a small bowl, sprinkle gelatin powder evenly over filtered water. Let sit undisturbed for 2-3 minutes to bloom and absorb the water.

Gently heat the bloomed gelatin in a double boiler over low heat, stirring constantly, until completely dissolved. Do not boil.

In a large bowl, combine cooled hibiscus tea, pomegranate juice, lemon juice, and honey (if using). Whisk until well blended.

Slowly pour dissolved gelatin into juice mixture while stirring continuously in one direction to prevent air bubbles.

Pour mixture into individual serving cups or a mold lightly coated with cooking spray.

Refrigerate for at least 4 hours, or preferably overnight, until completely set and firm.

Serve in cups or invert from mold onto serving plate. Garnish with fresh pomegranate seeds or mint leaves as desired.