Emak gave me a plastic full of roselle buds, about 30 of them maybe. She bought them at the Pasar Tani & thought I might want to make me some roselle cordial back in MT.
Worrying that they might turn bad if left in the fridge for a long time (I’m feeling so lazy lately) I decided to brew them in the night. Perhaps I could bring them to work tomorrow for my colleagues. It’s been food always being brought to office, so let’s bring drink for a change ;)
1. Clean the buds/pe
tals first & throw away the round seed inside. Breaking them apart at the same tim
e.
I found out that a certain species has soft but sharp hairs on them, particularly the one that my mom bought here, big & round ones. If they got stuck in your fingers, just pull them off under running water, though the act does seem like you’re pulling imaginary thorns (they were so tiny & almost invisible, u could only feel them when you put your fingers together, which signals that they are already stuck there! :p )
So try to buy/find big & longish roselle buds as my youngest sister and I noticed that these are the ones that do not have such prickly hairs at all when we made them during last eid. We got them from a relative’s house.
2. Boil 1 ½ litre of RO water, stir in ¾ or 1 kg of sugar along with the roselle bits.
3. Brew for half an hour.
The drained roselle can be kept in the fridge also & serve along with pancakes/scones/pudding or even on its own.
I made roselle drink for the office for 2 days in a row. Kept it in a 2 litre tupperware in the fridge for anyone’s access. Didn’t bring any on the next day, which was also the last day of working before the 1 week break. But SHAH came in front of me with a glass in her hand asking if I brought any, unfortunately…
Still have another bottle of the concentrated brew at my place.
p/s:Did u know that roselle is another species of hibiscus?
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