Rosella, or Roselle, (Hibiscus sabdariffa) is an exotic plant that commonly grows in tropical regions of the country and thought to have been introduced to Australia thousands of years ago by Indonesian fishermen. Australians have since used them in a variety of ways making jams, relishes, salads, teas, cocktails, and more.
In addition to a food source, they’ve been used for medicinal purposes claiming to be helpful in reducing high blood pressure, and used in traditional Chinese medicine to clear heat in the body and help with digestion.
Most parts of the bushy plant can be eaten. The leaves are tart and can be added to salads or cooked in a similar way to spinach. The roots can be eaten and you would treat them in a similar way to cooking parsnip.
The deep red part, commonly referred to as the flower or fruit, can also be eaten and is actually the calyx. The calyx is the part of a flowering plant that protects the bud and petals while it develops. They have an amazing firm but pliable texture and can be eaten raw or boiled in water. They can also be dried (instructions below) or frozen to preserve them for later use.
The most popular description of the flavour is somewhere between raspberry and rhubarb. Common pairings are with flavours like cloves, cardamom, star anise, cinnamon, lemon, and ginger or often sweetened with sugar, honey, dates, or fruit. Herbs like mint rosemary, and thyme tend to work well too.
Here are some simple recipes and ideas to get you started. If you really want to try these out but can’t get your hands on any to cook with, these guys Wild Hibiscus Flower Company have done all the hard work for you and will ship it too you ready to consume.
Removing the Calyx
The calyx can simply be peeled off the pod and stem, however if you want to keep it whole there’s a couple of ways to go about it. Cut off the very bottom of the calyx and push the pod up through the top or you can slide an apple corer over the pod then push and twist onto a chopping board.
Drying the Calyxes
There are several techniques that can be used for drying calyxes, flowers, and herbs but the following are probably the easiest and quickest. No matter which way you choose, you must allow the calyxes to dry out completely until they become brittle and begin to crumble. Once dried, they can be stored in an air-tight container.
A dehydrator is the quickest way to dry them out. Otherwise they can be air dried or done in the oven.
Air Drying - Place calyxes on a fine rack and leave in a warm dry area, turning occasionally. This can take up to a couple of weeks depending on temperatures and humidity. Keep them away from direct light to maintain their colour otherwise they have the potential to fade. Also be mindful of airflow as they’ll become lighter and will easily blow around.
Oven Drying – Set the oven to the lowest temperature which will be around 75°C - 80°C. Place the calyxes on a rack or a tray and then into the oven. This process will take a few hours but make sure you check them every 20-30 minutes. If they start drying too quickly, or start turning brown, then wedge something small in the door, such as a wooden spoon, to prevent the door from closing completely and to leave a small gap. This will allow some air to escape and reduce the internal temperature of the oven.
Rosella Jam
Great for using as a cranberry sauce substitute with turkey or simply spread on toast.
Ideally, it’s best to pick the calyx when the inside pods are still green. Pull the calyxes off the green pods and boil the pods in water for 5 minutes until soft. This will extract pectin from the seed pods to help the jam set.
Remove and discard the pods then add the calyxes. Add enough water to cover the calyxes, if required, then simmer for about 20 minutes until it becomes ‘pulpy’.
Measure approximately 1 cup of sugar to 1 cup of pulp and simmer together for about ½ hour until it resembles a jam-like consistency. It will thicken slightly as it cools down too.
Don’t leave on the heat longer than necessary as it may start to lose its colour and the pectin will break down if left on too long.
Rosella Chutney
1 small onion, finely chopped 1 firmly pressed cup of calyxes, finely chopped
1 large pear, peeled, cored and roughly diced
100ml white wine vinegar
200g castor sugar
100ml water
½ teaspoon ground black pepper
1. Gently cook the onion until soft with no colour.
2. Add pear and calyxes and cook for 4-5 minutes until soft. 3.Add sugar, vinegar, water, and pepper and cook gently for 30 minutes until it thickens and resembles a chutney-like sauce.
Hibiscus Sugar
Blend equal amounts of dried calyxes and granulated white sugar in a food processor or similar appliance until the calyxes are finely chopped up and the colour changes to a pinkish shade.
Add to whipped cream or nearly anything that you would use castor sugar in.
Rosella Syrup
5 cups of calyxes | 2 – 3 cups of sugar | Water to cover
1. Strip the calyxes off the green pods and boil the pods in water for 5 minutes until soft. Strain the liquid and put to the side. Discard the seed pods. 2. Place calyxes in a saucepan and add water until it sits just below the top of the calyxes. 3. Bring to the boil and then reduce and simmer for 10 to 15 minutes until the calyxes lose their colour and the liquid turns a deep red. 4. Now strain (and keep) the liquid and discard the calyxes. Combine this liquid with the sugar and the reserved liquid from the pods and return to the heat. Simmer for around 15 minutes or until the liquid reduces to about two thirds of its original volume. 5. Remove from heat and allow to cool. It will thicken slightly as it cools down.
There are many uses for the syrup such as:
▹Adding to a cocktail mix or a glass of champagne.
▹As a cordial added to still or sparkling water.
▹Drizzled over desserts such as ice-cream or cake, or drizzled around the plate as a garnish.
▹Mixed with a little balsamic for a salad dressing or a sauce for cooked meat.
▹Mixed with water and frozen into ice blocks.
Hibiscus in Syrup
To cook the calyxes in syrup, follow the 'Rosella Syrup' method above and add the calyxes a minute before removing it from the heat.
Don’t leave on the heat longer than necessary as it may start to lose its colour and the pectin will break down if left on too long.
Rosella Sorbet Served in a Rosella Cup
Sorbet is often served between courses to cleanse the palate leaving you ready to take in the flavours of the next dish. With the addition of the rosella and syrup (recipe directly above), this dish doesn’t quite serve that purpose but it does make an amazing dessert.
The sorbet is also a fat & dairy free alternative to ice-cream. However it probably makes up for it with the amount of sugar it contains.
This dessert has a great flavour combination with the sharpness of the sorbet being balanced nicely with the Rosella and syrup. The rosella also adds an interesting texture.
If the sorbet sounds a bit tricky but you like the idea, a decent quality lemon or lime one from the supermarket will work just as well.
Lemon Sorbet
1 cup Rosella Water (200ml water + 50ml Rosella Syrup)
1 cup sugar
Juice from 5 large lemons
Zest from 2 lemons, finely grated
1. Bring the rosella water, sugar, and zest to the boil in a small saucepan. Once the sugar is completely dissolved remove from the heat and allow cool. Depending on your preference, the zest can be left in or it can be strained out.
2. Add the lemon juice and pour into an ice cream machine. Freeze according to the manufacturer's instructions.
Otherwise, if you don't have an ice cream machine, pour mixture into a baking tray and stir the sorbet every ½ - 1 hour to break up the ice crystals. If it freezes too solid, or if it separates you can fix it by running it through a blender.
3. To serve, place a generous scoop of sorbet into a Rosella calyx and place onto a plate. Drizzle some of the syrup around the edge or create any pattern that you desire. A sprig of mint gives it a fresh look and also breaks up the redness of the other components.
Sorbet Variation: During Step 2 when the lemon juice is added, you could also finely crumble up some dried calyxes and sprinkle into the sorbet to create a speckled look. Otherwise a finely chopped cooked one could even be added. This will still give it an interesting visual appeal and also add a different texture to the sorbet.
Rosella in Champagne
Great for special occasions like an anniversary or wedding, or whenever you like really. The rosella will sweeten the champagne slightly but it’s more the visual effect that makes this impressive. Use whatever champagne you like, however as the rosella and syrup is sweet, dry champagne works better and it can be sweetened further with some syrup. See 'Rosella Syrup Recipe' further up for details on how to prepare the rosella and syrup.
Cocktails & Alcohol Based Beverages
Hibiscus adds a deep crimson colour to cocktails, as well as a tart, red-berry flavour with some floral notes. I personally haven’t experimented a lot with Rosellas and beverages but it has a reputation for being quite versatile with the ability to work with a large variety of spirits. It’s used in gin based drinks a lot, which makes sense, but also commonly paired with bourbon which I was a bit more surprised with. The syrup is often used to add some sourness in cases where lemon juice might be a bit strong.
It will fit in well with most things that have cinnamon and clove type flavours and also citrus based drinks. Throwing some ginger in the mix too shouldn’t cause to much harm.
Rosella Tea
Place dried calyxes in some boiling water and let infuse for several minutes. Try adding some honey or fresh lemon juice for a flavoursome touch. It also works well chilled. Alternatively, it can be made with cold water and placed in the fridge to steep for 24-48 hours. It can then be heated up or served as an iced tea.
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