- 1 quart roselle buds
- 4 cups water
- 2 cups sugar
Bring water and sugar to a rolling boil. Add the roselle and slowly simmer in the bubbling syrup for about 25 minutes. Strain the roselle. Cool the syrup and store (it keeps for months).
You can also use the (now soft candied) roselle as you would raisins or dried cranberry, and add to a salad. (Think quinoa salad with chèvre and candied roselle!)
I like to use Roselle Syrup to flavor water kefir or kombucha. I also use it to make a hibiscus flavored margarita or add a bit to Prosecco. You can also add some to sparkling water to make hibiscus soda. Try stirring some into lemonade or tea. Drizzle it over pancakes and waffles. Or try it over ice cream and yogurt served with fresh berries.
Recipe adapted from Edible Houston.