Advertisement
Medium
By Jason Licker
Published 2016
This verrine has firm roots in Southeast Asia. Thai coconuts are beautifully sweet, Vietnamese limes are full of depth, and together with hibiscus flowers from Cambodia, they combine for a uniquely flavored tropical vacation in a glass. One of my inspirations for this dish is a lesser-known Cambodian iced drink, brewed with hibiscus leaves and paired with lime juice and sugar or honey. I use hibiscus powder from SOSA since it’s actually easier for me to source than dried leaves. While the <