ROSELLE (A HIBISCUS) ENZYME
Forget about boiling the Roselle because the phyto-nutrients will be destroyed. Opt for this method and you be glad to have learnt it and easy as 1-2-3 too.
This is all you need to make it:
1kg Fresh Roselle
1kg coarse grain sugar
1 glass jar (about 3 litre capacity)
1. Pluck off calyxes from the Roselle and discard seed pods.
2. Wash and drain well on a colander. Spread them out on a tea towel place on top of a table. Air-dry them over a blowing fan for about 2 hours.
3. Wash and sterilise your glass jar by steaming it over boiling water for about 15 minutes. Remove and leave to dry.
4. Assemble the Roselle and sugar into the jar by layering them alternately starting with a layer of Roselle at the bottom, followed by a layer of sugar. Repeat ending with the sugar on top. Cover with cling film and place the lid on.
5. The juice of the Roselle will be secreted over a few days.
6. Strain the enzyme and put them into a sterilised glass bottle.
7. Can be used as a drink cordial, or sauce topping for your dessert.
8. The remaining sugared Roselle calyxes can be used as dried fruits for your breads, scones, jellies or popsicles. You can chop or puree them before use.
Find out more on health benefits of Roselle at:
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