Rosella Syrup (Hibiscus Syrup)

 I got my recipe from a mix of the Freshly Cook and  Paleo Princess. Hibiscus Syrup is a very popular treat in Australia (although you'll find it sold all over the world now), especially around Xmas time. We add it to the bottom of our champagne glasses, and as well as looking beautiful it will add a lovely flavor to even the cheapest of sparkling wines :) It's great as a cordial too to mix with seltzer water or used like Grenadine for cocktails. If you have your own plant there are some great YouTube videos on how to pick and prepare. I got mine delivered from a local farm and they were already picked, but I had to prep them.

Rosella Syrup (Hibiscus Syrup)

Ingredients

4 cups water

2 cups of rosella flowers prepared (see below)**

2 cup vegan sugar or vegan honey

Method

Place prepared rosella flowers in the water and bring to boil, then simmer for ten minutes.

Remove the flowers and discard.

Add sugar and reboil for five minutes, then simmer for ten minutes until syrup starts to thicken slightly.

Turn off heat and add reserved flowers. 

Allow to cool then transfer to a sterilised jar.

** To prepare your Rosella flowers you want to remove the seed. Slice around the bottom of the pod just below the "skirt" and then pull the bottom out, the seed should be attached and you're left with the pretty red shell. Keep the shells, throw out the seed.