Roselle is native to West Africa. It is a variant of Hibiscus.
Roselle is rich in powerful antioxidants (flavonoids and anthocyanins), vitamins A, B and C. The calyx is used for treating urinary tract infection, constipation, lowering blood pressure and cholesterol levels.
Hibiscus juice has an important place in Thai cuisine. It accompanies most of the Thai recipes nicely.
Roselle has a crisp tart berry and rhubarb taste. They combine with sugar to produce a delicate light flavour. The vibrant colour and punch of its taste will make us drink it frequently.
- Roselle-200 gm(approximately 20 to 24 roselle based on the size)
- Water-2.5 litre
- Deseed the roselle flower.
- Wash and drain the excess water.
- Bring the water in to boil. Add roselle flowers and cook covered in low heat for 20 to 30 minutes.
- Strain the juice.
- Keep it aside and let it cool down completely.
- Add ice cubes to drink it cold.
- Make sure to deseed the roselle flowers before boiling it.
- Add sugar based on your sugar preference.