Preheat the oven to 350 degrees. Cut the strawberries into halves (or quarters if they are monster-sized) and place in a small shallow roasting pan (small enough that the berries are snugged in and touching)
Put the sugar, hibiscus, organic corn syrup, and water in a small pan over medium heat. Stir until the sugar is fully dissolved. Cook until the mixture just starts to boil. Turn off the heat and let the syrup sit for 20 minutes then strain out the hibiscus, pressing down to squeeze all the juices.
Pour the syrup over the strawberries in the roasting pan. Make sure all the berries are coated in syrup and in a single layer. Roast for 40-45 minutes until thick and jam-like.
Let the berries cool a few minutes until no longer blistering hot. Pour the warm berries into a blender or food processer (or use an immersion blender) and blitz until fully pureed.
Place the swirl into a container and let it fully cool before refrigerating. The swirl should be completely cold before mixing into freshly churned ice cream or gelato.