Combine the water with the hibiscus in a medium saucepan and bring to a boil. Remove from heat, cover and let the tea steep for 30 minutes.
Prepare an 8 x 8-inch square, rimmed dish by lining it up with parchment paper. Set aside.
Strain the hibiscus tea. Mix ½ cup of the tea with ⅔ cup of the arrowroot powder in a medium bowl. The mixture will be quite thick and difficult to mix at first. Set aside.
Pour the rest of the hibiscus tea into the same saucepan used for brewing the tea. Add the sweetener and the agar agar powder, whisk to combine and bring to a boil over medium high heat. Lower the heat to a simmer and simmer for 5 minutes, whisking periodically.
At the end of the 5 minutes, give the prepared arrowroot mixture a good stir and slowly pour it into the saucepan with the agar mixture, stirring vigorously. The mixture will be very thick and stretchy. Remove from heat and add in the orange blossom water, whisking to combine.
Immediately spoon the mixture into the prepared dish, evening it out as much as you can. Place the dish into the refrigerator for 1-2 hours, until the mixture is completely set.
Once set, lift the delight square out of the dish onto a cutting board, using the extending ends of the parchment paper. Slice into around 48 cubes and roll them in the remaining ¼ cup arrowroot powder to coat. Store refrigerated in an airtight container. Enjoy!
Recipe by Golubka Kitchen at https://golubkakitchen.com/hibiscus-orange-blossom-turkish-delight/