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Preparation for Hibiscus Lemon Ginger Rum(dry product)
Traditional recipe from Madagascar with the scent of the islands
The preparation bag is suitable for 1 bottle of 75 cl to 1 l rum.
Traditional island blend for rum arrangement
This mixture is suitable for 1 bottle of 0.75 and 1 litre of rum.
Prepare a syrup with 180 grams of cane sugar and 300 ml of water and leave to cool.
Split the vanilla pods in half lengthwise and place in a jar.
Add the remaining ingredients to the jar.
Pour in the cooled syrup.
Top up to the top of the jar with 50° white rum.
You will then just need to be patient while all the ingredients release their aromas.
At the end of the maceration, filter the preparation and put the vanilla back into the bottle.
Remove the hibiscus flowers after 7 to 10 days.
Remove the ginger after one month.
Taste the preparation regularly to see the evolution.