ROSELLE CORDIAL
Melissa Langerman
(Roselle (Hibiscus sabdariffa) is also called Florida cranberry, red sorrel, or Jamaica sorrel, although it is actually native to Central and West Africa and is grown around the world. The part of the plant that is edible are the calyces of the roselle flower which can be used to make a variety of jams, sauces, and teas.)
5 cups sugar
4 cups water
5 cups fresh roselle calyxes or dried calyxes
Heat sugar and water in a large saucepan until sugar is dissolved.
Add the roselle and bring the mixture to a boil. Lower to a simmer until the mixture has reduced by about a third. Remove from heat and strain (the strained calyxes can be used as an ice cream topping.
Bottle the syrup while hot into sterilised jars.
Keeps about a year or about a month when opened in the fridge.
Some people add the juice of 3 lemons per litre of cordial and about a tablespoon per 1 ½ litres of citric acid to give a bit of a tang.
Add these if you want just before the liquid has reduced to a third in the pot.
To add some uncooked calyxes to the syrup strain the syrup just before it is 1/3 reduced, put it back in the pot, add the calyxes and simmer until the calyxes are just tender and it is 1/3 reduced.
To remove the calyxes from the seedpod make an incision at the base and use a chopstick or satay stick to push the seedpod out.
The seedpods when cooked in water provide a rich source of pectin which can be strained through cheesecloth and used for jam.
Melissa Langerman
(Roselle (Hibiscus sabdariffa) is also called Florida cranberry, red sorrel, or Jamaica sorrel, although it is actually native to Central and West Africa and is grown around the world. The part of the plant that is edible are the calyces of the roselle flower which can be used to make a variety of jams, sauces, and teas.)
5 cups sugar
4 cups water
5 cups fresh roselle calyxes or dried calyxes
Heat sugar and water in a large saucepan until sugar is dissolved.
Add the roselle and bring the mixture to a boil. Lower to a simmer until the mixture has reduced by about a third. Remove from heat and strain (the strained calyxes can be used as an ice cream topping.
Bottle the syrup while hot into sterilised jars.
Keeps about a year or about a month when opened in the fridge.
Some people add the juice of 3 lemons per litre of cordial and about a tablespoon per 1 ½ litres of citric acid to give a bit of a tang.
Add these if you want just before the liquid has reduced to a third in the pot.
To add some uncooked calyxes to the syrup strain the syrup just before it is 1/3 reduced, put it back in the pot, add the calyxes and simmer until the calyxes are just tender and it is 1/3 reduced.
To remove the calyxes from the seedpod make an incision at the base and use a chopstick or satay stick to push the seedpod out.
The seedpods when cooked in water provide a rich source of pectin which can be strained through cheesecloth and used for jam.