Rosellas are a type of native hibiscus with an edible flower, or calyx, that has a raspberry/plum flavour.
Rosellas are packed with health benefits. Well known for their ability to lower blood pressure, they can also help fight coughs and colds, due to their anti-inflammatory properties and high levels of antioxidants. They are even said to be anti-ageing.
Use them to make a hot or iced tea; a syrup to pour over ice-cream or desserts; or try a glass of Rosella champagne – add a dash of rosella syrup and then drop a flower into your glass of bubbly and watch the bubbles magically open the flower!
Place 5-6 calyces (seeds removed) in saucepan with 1 cup of water, bring to a boil.
Boil for about 3 minutes until the water turns dark red
Turn heat off and allow to set for an additional 3 minutes
Pour into a cup, straining the calyces out
Add sugar/honey to taste and stir until sugar dissolves
Check for flavour, if too strong, add more water and/or sugar
• Can also be enjoyed as an iced tea.
Place four cups of rosella flowers and one and a half cups of sugar in a saucepan and add enough water to almost cover.
Bring to boil then simmer for 10-15 minutes. When the flowers have lost their colour and the liquid is dark red, discard the flowers and simmer for another 10-20 min until the liquid is reduced by a third.
• Use to pour over ice-cream, as a cordial, or add to cocktails or champagne.