We steep the hibiscus flower in boiling water with cinnamon and cloves, then add dark Caribbean rum. It is exactly like the drink consumed in Trinidad at Christmas end the result is a sorbet that’s sweet, tangy and rich in culture.
We steep the hibiscus flower in boiling water with cinnamon and cloves, then add dark Caribbean rum. It is exactly like the drink consumed in Trinidad at Christmas end the result is a sorbet that’s sweet, tangy and rich in culture.