Rosella syrup is perfect for drinks, baking or desserts. 10mL of syrup can be added to a cup of iced water or soda for a refreshing drink. It can also be used to add colour and a lemon flavour to baking. You can pour it over ice cream or add some to yoghurt. Or, use it to make colourful cocktails… and don’t forget, yummy ice blocks! There are plenty of options with this versatile syrup. Let your imagination run wild.
Where Did Rosella Come From?
Originating from Africa, Hibiscus sabdariffa made its way to Australia via Indonesia thousands of years ago and has adapted well to the Australian climate, with its own unique variety. Rosella/Hibiscus can be found growing wild throughout most of the Tropical North with a distinctively flavourful and nutritious fruit. The fruit, or more correctly the calyx, is the most commonly used part and forms around the seed after the flower drops off.
What Are The Health Benefits Of Rosella?
The edible rosella calyxes are a rich source of vitamin C. In herbal medicine, Rosella has been found to be helpful in reducing high blood pressure. Along with vitamin C, Rosella is known to be a good source of antioxidants. There have also been extensive studies to determine the antidiabetic and antihypertensive qualities of the calyxes. A cooling and sour herb Rosella is used in traditional Chinese medicine to clear heat in the body, quench thirst and help with digestion.
Popular Uses Of Rosella
How To Dry Rosella Calyxes
Rosella can be used fresh you can also freeze them for later use. Dried calyxes are also very versatile and help to prolong a big harvest. The calyxes themselves are quite large, red and fleshy. Once harvested, the calyx can be trimmed, de-seeded and dried using a dehydrator/oven or other drying methods. See our blog on drying herbs for some tips.
How To Make Rosella Syrup
Step 1: Place 100g of Dried Rosella available on our website as Hibiscus Tea, 6 cups of room-temperature water, and 3 cups of sugar in a saucepan.
Step 2: Bring the mixture to the boil, stirring occasionally.
Step 3: Turn down the heat, and let it all simmer for about 60 minutes.
Step 4: Add Lemon Juice.
Step 5: Strain the mixture, making sure you squeeze out every last drop! Pour the liquid into sealable and sterilized bottles.
We recommend storing the syrup in a sealable glass bottle and keeping it in the fridge for up to 3 months. Add 2 teaspoons of the syrup to iced water or soda for a refreshing drink!
100g Dried Rosella
6 cups water
3 cups sugar
2tsp lemon juice
Place rosella, water and sugar into a saucepan.
Bring to the boil, stirring occasionally.
Turn down the heat, and let it simmer for 60min.
Add lemon juice.
Strain and pour into sterilised bottles.