We have been growing rosellas for a little while now. I have made rosella jam with some and now, our own homemade rosella syrup that can be used in cordial and things like ice cream.

Homemade Rosella Syrup

Rosella fruit comes from the Hibiscus sabdariffa, which is a native of Africa and Asia. Each plant grows around 1.5 m – 2m high and 1 m wide. They are suited to warm weather – tropical or sub-tropical climates. The red calyx can be used in jellies, jams, syrups and cordial. They are very good for you, packed with vitamin C.

To make this syrup, you will only need five ingredients.

First, wash and dry the rosellas by soaking them in a sink full of cold water for a few minutes, then drain.

Then cover the fruit, seeds and all with water and bring to the boil.

Simmer gently until soft and the red colour has faded.

Strain, throwing away the fruit, but reserving the liquid.

Measure the liquid using cups as the measurement.

Add the liquid back to the saucepan with one cup of sugar for each cup of liquid. For example, 2 cups of liquid equals two cups of sugar.

Heat gently until all the sugar is dissolved stirring often. Once the sugar is dissolved, bring to the boil for 1-2 minutes.

Take off the heat, while adding the juice of lemons.

For each litre of cordial, add the juice of three lemons.

Then stir in 2 TBSP of critic acid.

Bring back to the boil for another minute or two before bottling into clean, dry bottles and sealing while hot.

Rosella Cordial

Making cordial with rosellas is easy and makes a lovely refreshing drink. Pour a small amount of the syrup into a jar add water and ice cubes. Add more water or syrup until you get the cordial to your tasting.

Rosella Ice Cream

For this, I make our homemade ice-cream and swirl through about 4-5 tablespoons of this syrup before putting the ice cream in the freezer to set.

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Rosella Syrup

This rosella syrup can be used in drinks such as cordial or as a flavouring in things such as ice cream.

Course Drinks

Keyword Cordial, Rosella

Ingredients

Rosellas
Sugar
Water
Lemon Juice
Citric Acid

Instructions

Wash and dry the rosellas by soaking them in a sink full of cold water for a few minutes, then drain.
Cover the fruit, seeds and all with water and bring to the boil.
Simmer gently until soft and the red colour has faded.
Strain, throwing away the fruit, but reserving the liquid.
Measure the liquid using cups as the measurement.
Add the liquid back to the saucepan with one cup of sugar for each cup of liquid. For example, 2 cups of liquid equals two cups of sugar.
Heat gently until all the sugar is dissolved stirring often.
Once the sugar is dissolved, bring to the boil for 1-2 minutes.
Take off the heat, and add the juice of lemons. For each litre of cordial, add the juice of three lemons.
Then stir in 2 TBSP of citric acid.
Bring back to the boil for another minute or two before bottling into clean, dry bottles and sealing while hot.