Boil the 2 1/2 cups of water with cinnamon until the water turns color and reduces slightly.
Add sugar and boil for five minutes

Dissolve the cornstarch in the tablespoon of cold water and add to the sugar water.

Cook for another 5 minutes

Remove from the heat and let cool

Add in the lemon juice.

Strain and Put the mixture in the freezer

Before it gets completely frozen stir the sorbet so it does not get too hard

Repeat a couple more times until it is ready

Take one and a half cups of water in a tea pot / kettle
Add 3” length Ceylon cinnamon stick in to the water

Boil the water slowly for about 20 to 25 minutes

Remove the kettle when bubbling and allow the water to cool off for about 20 minutes

Remove the stick and enjoy your tea. If you want it hot, you may reheat it.

You may use the same stick again for about 3 to 4 times.

For more cups than one, you may add always half cup more water than the required number of cups of tea and one 3: stick for each cup.

Ingredients
2 cups of general purpose wheat flour
1 cup of desiccated coconut (medium grade preferred)
1 tea spoon Ceylon cinnamon powder
1/3 cup of water
1/2 tea spoon salt
1 tea spoon virgin coconut oil or olive oil

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Add flour, desiccated coconut, cinnamon and oil in a large mixing bowl and mix by hand. Add 1/3 cup of water in stages as you mix.

After mixing, make about ten equal sized balls.

Set aside for about 15-30 minutes

Flatten the balls into 4 inch diameter and 1/4 inch thick disc shapes by hand or spatula.

Heat a pan on medium heat after lightly greasing pan with 1/2 tsp. of virgin coconut oil or olive oil.

Once heated add 3-4 flat breads and pan roast each side for 12 minutes. They should have slight burn marks which indicate cooked.

Serve Roti with curry or stew which has lots of gravy.