Sunday, October 20, 2019

Sweet Roselle






Check out the recipe in the source below. This is originally  called "pickled" roselle.  The recipe was way to sweet for me so I cut down on the sugar


Ingredients :

1 cup fresh roselle (after separate from the central seedpod)
8 teaspoons lemon juice
3/4 cups sugar 



Directions:

1. Make a cut at bottom of seedpod. Push seed out and keep the red fleshy calyx (try keep whole calyx).


2. Wash the red fleshy calyx till clean. 



3. Bring a pot of water to boil. Add in clean red fleshy calyx and blanch for about 5-6 seconds. Remove and drain. Leave aside to cool.
*Important not to blanch too long as it will lost the crunchiness of the pickled roselle and the color won't be a bright.



4. In a mixing bowl, add in cool calyx together with lemon juice and 3/4 cup sugar. Mix gently to combine.

5. Prepare a clean jar. Add in mixture of calyx. 

6. Close the lid and leave the jar at room temperature for 3 days before refrigerate.

*turn over the jar each day to ensure all the calyx is fully covered with sugar syrup.

Source

5 comments:

  1. Wow, you sure do have the Roselle recipes. Going to have to look up Roselle. I never heard of it before you posted recipes on it years ago. Another good one for your program.

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    Replies
    1. wasn't to sure about this one but it was good!

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  2. It was all So Good, Linda! All of your roselle goodies & of course your presentation were wonderful! Thank you for the amazing time & effort you put into all of it, Dear Friend!!!<3 <3

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  3. You were a life saver at the program!

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  4. <3 I will ALWAYS help whenever possible!!! <3

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