1. 1 cup dried petals Rosela
2. 250 grams of sugar sand
3. 1 liter Water
4. 250 grams of Nata de Coco
5. 250 grams of pineapple, a small cut - small
6. Flower 7 pimento grains
7. Ice cubes to taste
How to Make:
1. Boiled Rosella, sugar, water and cloves to boiling, then strain
2. Enter Nata de Coco, basil and pineapple seeds into the cooking water Rosella
3. Allow to cool and serve with ice cubes
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