In saucepan, combine roselle, cinnamon, clove, sugar, and water, bring to boil over medium-high heat for about 5 minutes, then remove from heat and allow to infuse and cool to room temperature, about 1 hour, then pass through chinois and discard solids, taste and adjust as needed.

Scale 2% of agar agar, then return to boil, add agar agar while boiling, continue boiling 1–2 minutes to hydrate, then set and allow to cool, transfer to blender, blend to smooth fluid gel.