Try this simple recipe yourself and impress your friends. Rosella flowers and the cordial/syrup that they produce are a delight. Here I have used a champagne flute, put a splash of syrup in the bottom, popped in a flower and topped up with soda water. Give it a whirl.
2 cups water
2 cups fresh rosella flowers, chopped
40 – 60 fresh rosella flowers, whole
1. Place the sugar, water and chopped rosella flowers in a saucepan over medium heat.
2. Bring to the boil, then reduce the heat and simmer gently until the liquid has reduced by 30%.
3. Take off the heat and strain to remove the solids. (keep the liquid)
4. Return liquid to the pan, add the whole flowers and bring to the boil.
5. When it starts to bubble, remove from the heat and pour into clean jars.