Pour 6 glasses of water into a large saucepan, bring to a boil. Add the flaps
- water - 6 glasses
- dried hibiscus petals - 2 Cups
- cinnamon stick - 1 piece
- ground cloves - 1 pinch
- ground nutmeg - 1 pinch
- ground sweet pepper - 1 pinch
- finely chopped pyloncilo - 1/2 cup
- white sugar - 11/2 Glass
Pour 6 glasses of water into a large saucepan, bring to a boil. Add hibiscus petals, cinnamon, cloves, nutmeg, sweet pepper. Reduce the heat to medium-low and gently simmer until the water turns dark red, 30 to 45 minutes. Add chopped pyloncilo into the water with hibiscus, mix until completely dissolved, then set aside to cool for 15 minutes. After cooling, strain the warm liquid into a jug (1 gallon) through a sieve with a fine mesh. Squeeze as much liquid from the petals as you can, then remove the petals. Add white sugar, stir until completely dissolved, then add enough cold water to fill the jug. Serve immediately or leave to stand overnight for better taste.
Servings: 16