Ingredient
Rosella or Wild Hibiscus (Hibiscus sabdariffaas) as it is commonly known is a bright red coloured flower which when eaten raw has a sour raspberry and rhubarb flavour.
The rosella typically grows in the most north parts of Australia from Cairns in the east through to Broome in the west. The majority of rosella fruits commercially available are processed into either jams or confits for all year use. If you lucky enough to be able to source fresh or frozen whole rosella fruits, you need to remove the green pod of seeds in the middle of the fruit before starting to cook with them.
I prefer to use the Rosella Confit which is whole rosella fruits which are sugar cured in a super-rich crimson syrup, whilst leaving the flowers with a firm texture and a perfect balance of acid crispness and sweetness. Rosella can be used as a garnish for most desserts and savoury meat dishes. Try chopped rosella flowers and syrup instead of cranberry sauce with roast turkey. Alternatively try dropping a whole rosella fruit along with a dash of the syrup into a sparkling white wine or champagne.
Recent studies have shown that wild rosella flowers are super fruits when it comes to the antioxidants they contain. The levels eclipse the usual antioxidant fruits like blueberries, cherries and cranberries. This means that not only are they absolutely delicious, they are good for you too.
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Other recipes with Rosella
My lamington recipe uses wattleseed cream and homemade wild rosella jam.
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Rosella jam goes perfectly with grilled meats, chicken and fish dishes. It’s also a great to use as the jam in lamingtons.
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