Friday, August 24, 2007

Roselle Cordial

Remember those deep-red 'ribena' buds in one of the photos in my post on the Donggongon market? They are actually a specie of hibiscus, just like the okra or ladies' fingers (the veg, not the sponge fingers), that are found in almost all tropical countries from Jamaica to India to The Philippines. Those bud-like things are the calyx left after the petals have fallen off, and they can be made into wine, thrown into salads and even fried.

P1090179
Roselle Cordial

I boiled the roselle calyxes in water with some sugar, cooled it and left it in the fridge. It's been there nearly a week. I tell the boys it's rich in vitamin B and iron but there are no takers so far. The drink looked pretty, like a good red wine, but it was sour and there was no particularly distinctive flavor, except for what I imagine dried leaves would taste and smell like if you boil them. So don't try this at home.

4 comments:

Shan said...

Hi hi, there's something for you on my blog :) have a great weekend ahead!

Terri @ hungerhunger said...

have checked; TQ

Anonymous said...

my grandma made homemade jam using this and pineapple ...taste so heavenly ..the fruits mix combo compliments each other very well

Anonymous said...

This is great served over ice with sugar and powdered ginger. You could also consider peeling the zest from a clementine and/or lime and adding this to the tea.

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