Making Rosella (Hibiscus) Juice
We have recently discovered a great alternative to expensive fruit juice here (often around £1.60/litre) – Rosella Juice. Thought I would share the way we make it here:
Rosella itself (not to be confused with Rosella the Australian parrot – not making bird juice) is a plant in the Hibiscus genus (Hibiscus sabdariffa) from which a tasty drink can be made. Check out the recipe below for how we make ours. The result is a cranberry esque juice drink which I’m sure must be good for your health, and according to Wikipedia contains high levels of vitamin C and anthocyanin, so will be good for combating hypertension and urinary tract infections!
For friends and family back in the UK, I did a bit of searching online but it seems Rosella flowers are not readily available. Only one I found was this 50g box on Amazon which at £9 is definitely not worth it – for reference we pay £1.20 for 2oog! But, if you ever see them in some health food shop, pick some up and give the recipe a go!
So to make 3 litres of Rosella Juice we use:
4.5 litres of water
2 handfuls of Rosella
Sugar – sweeten to taste
1. Put Water in a large pan and add the Rosella
2. Put on medium heat and add sugar to taste
3. Simmer for about 1 hour until thoroughly infused, then leave to cool.
So overall, a tasty drink that satisfies both the cook and ecologist in you!