1 liter of roselle concentrate =
200g of fresh roselle calyx +
1 liter of water +
5 tablespoon of sugar
200 ml of roselle jam =
200g of fresh roselle calyx +
5 tablespoon of sugar
In Malaysia, roselle drink ( made from Hibiscus sabdariffa ) is often erroneously referred to Ribena,
which is actually a popular brand of non-carbonated soft drink made from
blackcurrant ( Ribes nigrum ).
It is actually called ‘agua de
Flor de Jamaica’ ( water flavored
with roselle ) in Mexico ; ‘sorrel’
in Guyana, Antigua, Barbados, St. Lucia, Dominica, Grenada, Jamaica, Trinidad
& Tobago ; ‘saril’ in Panama ; ‘karkadé’ in Egypt, Sudan ; ‘bissop’ in Senegal ; ‘wanjo’ in Gambia ; ‘dabileni’ in Mali ; ‘zobo’
in Nigeria ; ‘carcadè’ in Europe ;
etc
A roselle drink is prepared from the red calyx ( sepals ). After blooming, the calyx expanded to cover
the actual fruit. The calyx is removed and washed, then boiled
in water for several minutes. Lesser quantity
of water is used to prepare a more concentrated cordial for ease of storage. The calyx
is then removed, and sugar is added to the red infusion. The drink is best consumed chilled.
The calyx is then mashed and added with sugar to made into roselle jam.
It is slightly acidic, thus more sugar is required. No preservative required.
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