Bring water and sugar to boil in small saucepan. Add hibiscus flowers and ancho chile pepper. Remove from heat. Let stand 15 minutes, stirring occasionally to dissolve sugar. Strain into medium bowl. Cool to room temperature. Cover.
Refrigerate 4 hours or until well chilled.
Pour into an ice cream maker. Freeze according to manufacturer's directions
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.