The elderly lady who sold me my roselle told me I could make the tea with the seeds and the flesh into candied roselle. This way, nothing goes to waste!!! Compared to HKD50 per pound when I first bought them from the Island East Market, these were HKD20 for two pounds!!! (and I bought them in Central...)
OMG, I know farmers markets are generally a rip off but the disparity for this is just too much... To add insult to injury, my mom told me roselle is just a fancy name for a cheap plant that would grow on any soil... In fact, she told me the Burmese dish - chin-mon-yuet - I love is made from the roselle leaves... Now it made perfect sense that I would love the tea and candied fruit made from this plant...
Ingredients
Roselle
Lemon
Sugar
An air-tight container, sterilized
Directions
- Separate the seed from the flesh.
- Boil a pot water and prepare a pot of ice cold water.
- Blanch the roselle flesh in the boiling water for 30 seconds and immediately submerge them in the ice cold water.
- Drain the roselle and put them in a sterilized container.
- Add the lemon juice and mix well.
- Add the sugar and mix well.
- Add more sugar until it covers the roselle in the container. (You don't need to fill the entire container!)
- Seal the container and let it rest in room temperature for 3 days. (I had a flight to catch so I only left it out for 12 hours...)
- Refrigerate for 1week and it's ready to be served. (I was gone for 2 weeks so it aged in my fridge for the entire time.)
- It's a perfect appetizer or after-meal snacks!
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| The lemon really added zest to the candied roselle The roselle are naturally sour so don't be afraid to pour sugar over them! |
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| My first attempt turned out very well. The roselle is crunch and sweet. I could taste the lemon which added another layer of flavor and made them very refreshing. |
Bon appétit!
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