Steps
- Set aside 1250ml of water, reserving 250ml cold. Boil the rest with 1 cinnamon stick, 5 allspice berries, and 5 cloves for 10 minutes. Strain out the spices.
- Mix 30g of all-purpose flour with the reserved water. Whisk into the spiced water and cook over medium heat for 5 minutes, whisking constantly.
- Stir in 30ml of vanilla extract, 45ml of pink strawberry essence, and ½ cup of sugar. Blend with an immersion blender for 1 minute, until smooth.
- Cool, then refrigerate for 3-4 hours. Pour into glasses over crushed ice.