Spoon the hibiscus, ginkgo, red raspberry leaf, and lemon balm into a quart-sized, heat-proof jar, and set it aside on your counter.
Add the ginger to a medium-sized saucepan, and then cover it with 1 quart cold water. Bring it to a boil over medium-high heat, and then immediately turn the heat off.
Carefully pour the contents of the saucepan into the jar, and let them steep about 4 hours. Strain through a fine-mesh sieve, discarding the spent herbs. Enjoy hot or cold, and store in the fridge for up to 3 days.
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