We experimented with a rosella bush this season and have had a great bounty of rosella flowers from the bush. Next season we are going to try for around 6 bushes. The rosella has a great taste but you don’t get all that much off one bush.
Rosella flower (calyx/petals tightly held around the seed pod)
Here’s a recipe for jelly that uses small quantities of rosella leaves. Absolutely delicious and the most beautiful red colour (without the artificial colouring)!
Ingredients
- 1 cup water
- 1 cup caster sug
- 7gm gelatine powder
- 1 tbs boiling water
- 1 cup Rosella calyx (the petals around the seed)
Method:
- In a small saucepan add water, sugar and rosella calyx; bring to the boli and cook for 5 minutes until the rosella calyx has softened. Remove from the heat.
- In a separate bowl mix the gelatine with a little hot water to form a thin consistency. Stir through the jelly, pur into a serving glass and refrigerate until set.
- Serve with ice cream.
