After my recent post of Roselle Cupcakes using preserved dried Roselle, I finally managed to get the fresh Roselle from the wet market and happily bought 300g home as I wanted to make Roselle Jelly. I remember one of my friends told me before that she doesn’t like the taste of the Roselle Tea as it tasted like Ribena or cough syrup to her. Bearing this in mind, I dropped 3 pcs of preserved plums (not the salted type but semi sweet – 甜酸梅) when boiling the jelly liquid. The Roselle Jelly was not bad at all, didn’t taste much of the Ribena but instead there was a little sweetness of the preserved plums. So good to have this Roselle Jelly in this hot weather.
Many parts of Roselle including seeds, leaves, fruits and roots are used in various foods. They are used fresh for making wine, juice, jam, jelly, syrup, pudding, cakes, ice cream and flavours and also dried and brewed into tea, among other things. The dried fruit part of Roselle, is called calyx.
Ingredients:
- 220g Fresh Roselle calyx
- 2200ml Water
Method:
- Peel roselle calyx and discard the seed. Rinse the calyx several times.
- Place calyx in a pot of 2200ml water and bring to boil. Then change to medium heat, cover and simmer for 30 minutes and leave to cool. Strain the roselle and discard.
- You may serve warm or chill as tea with or without sugar/honey added.
材料：
- 220克 新鲜洛神花
- 2200毫升 清水
做法：
- 拿掉种子，洛神花冲洗干净。
- 将洛神花和清水煮沸，转入中火，盖上盖，闷煮30分钟。滤掉洛神花渣。
- 洛神花可热喝或冷藏后喝，糖/蜂蜜或不加，随各人喜欢。
To make Roselle Jelly
- 1000ml Roselle tea
- 1 packet Konnyaku powder (from PH)
- 200g Sugar
- 5-6 pcs Preserved plum, cut into half
- 1/2 tbsp lemon juice (optional)
- Place 1000ml roselle tea into a pot.
- Mix knonnyaku powder and sugar together then pour into the roselle tea.
- Stir mixture to boil at medium heat and drop preserved plums into it and keep stirring the liquid with a hand whisk for 3 minutes.
- Off heat and pour liquid into serving cups and chill the Roselle Jelly for few hours before serve.
- 洛神花果冻
- 1000毫升 洛神花水
- 1包 果冻粉
- 200克 糖
- 5-6粒 甜酸梅,切半
- 1/2 汤匙 柠檬汁 （可不加）
- 将洛神花水倒入锅内。
- 果冻粉和糖搅拌均匀后，倒入洛神花水里。
- 用中火将洛神花水，果冻糖粉和甜酸梅混合均匀，边煮边搅拌至滚约3分钟。
- 熄火倒入杯子中放凉，收进冰箱冷藏数小时便可享用。
Enjoy!