Hibiscus Sorbet

Combine the dried hibiscus flowers, water, and piloncillo in a medium saucepan. Add the Mexican cinnamon stick.

Bring the mixture to a simmer over medium heat, stirring occasionally until the piloncillo is fully dissolved.

Remove the saucepan from the heat and let the mixture steep for 20 minutes to allow the dried hibiscus flowers and Mexican cinnamon stick to fully infuse.