Rosella (Hibiscus) Syrup Recipe

Rosella (Hibiscus) Syrup Recipe
I wanted to share a recipe with you for Rosella Syrup. It’s an easy & delicious recipe, and doesn’t take too long at all!

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.

rosella hibiscus

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

Rosella is used in some form across numerous cultures around the world. Leaves are tart and can be added to salads and cooked like spinach for a tangy green. The edible flowers can also be added to salads or used as an edible garnish. The bright red calyxes are the most popular part of the plant and are used in many different dishes and drinks.  Here are some of the more popular ways to use Rosella:
- Food Colouring
- Rosella/Hibiscus Tea (Italy)
- Syrup
- Chutney (India)
- Spiced Fish and Rice dishes (Senegal)
- Spiced Fried Prawn, garlic and chilli dishes (Burma)
- Refreshing Drink (Caribbean)
- Jams (Nigeria & Queensland, Australia)
- Dyes or Tanning garments

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.

add ingredients to saucepan

Step 2: Bring the mixture to the boil, stirring occasionally. 

bring to boil

Step 3: Turn down the heat, and let it all simmer for about 60 minutes.

simmer for 60 minutes

Step 4: Add Lemon Juice.

add lemon juice

Step 5: Strain the mixture, making sure you squeeze out every last drop! Pour the liquid into sealable and sterilized bottles.

 strain the mixture

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!

 use 2tsp of the syrup

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