To make the sorbet syrup, combine water with the sugar, tapioca starch, and corn syrup in a small saucepan over medium to medium-high heat.
Stir continuously for about 8-11 minutes until the mixture just starts to boil (do not allow it to come to a full boil) Once the texture of the syrup becomes thicker and viscous immediately take it off the heat and let it cool to room temperature. Refrigerate for a minimum of 4 hours to a maximum of 24 hours.
Combine the water and hibiscus over medium heat. As soon as it starts to simmer remove from heat and let the hibiscus steep for 10-20 minutes (the longer it sits the more intense the flavor) Strain out the hibiscus. The hibiscus water can be made in advance and refrigerated.
Puree the strawberries in a blender until smooth. Add in the sorbet syrup and hibiscus water then blend until mixed.
Process in your ice cream maker according to the manufacturer’s instructions.
The sorbet is finished when it reaches the consistency of soft-serve ice cream (about 20-30 minutes in most machines)
Scoop into a container, place a piece of plastic wrap or parchment paper on the surface and freeze until firm (2-4 hours minimum)