Thursday, December 13, 2012

Roselle Drink & Roselle Jam

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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