Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 cup organic cane sugar 1 cup water 2 cups roselle, center pods removed (see Tricks and Tips, page 3, Volume 12, Issue 11: November 2017) DIRECTIONS Combine all ingredients in a deep pot. Bring to a simmer and cook until roselle are tender and somewhat translucent. Using tongs, remove roselle from syrup to a plate to drain. If thicker syrup is desired, simmer uncovered over low heat. Allow syrup to cool. Strain into clean jar. If using within 24 hours, refrigerate cooled roselle in one layer in covered container. For longer storage, place roselle in jar of syrup and refrigerate. SERVING SUGGESTIONS Place one syrup-cooked roselle in the bottom of a tall fluted glass. Add a drizzle of syrup if desired. Fill flute with champagne or sparkling cider and serve immediately. Copyright © 2017 Stefanie Samara Hamblen |
