1. In a medium saucepan, bring the filtered water to a gentle boil. Remove from heat and add the lavender flowers and hibiscus petals.
2. Let the mixture steep for 10 minutes. This is a perfect time to reminisce, perhaps jotting down a thought or two in a tea-stained notebook as my mother often did.
3. Strain the liquid into a pitcher, discarding the flowers and petals. Stir in the honey while the infusion is still warm, ensuring it dissolves completely.
4. Add the sliced lemon, orange, and mint leaves to the pitcher. Stir gently to combine all the flavors.
5. Refrigerate the mixture for at least 2 hours, allowing the flavors to meld beautifully. As my mum would say, patience is a key ingredient in any good recipe.
6. Before serving, fill glasses with crushed ice and pour the chilled infusion over the top. Garnish with additional mint leaves or citrus slices if desired.

Each step is infused with a bit of nostalgia and the simple joy of creating something delightful from scratch, just as I learned in our cozy Devon kitchen.