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Roselle syrup.

Botanical name: 

Mmmm, nice!

So I made roselle (Hibiscus sabdariffa) syrup the other week, with dried roselle flowers.


It's bright red, rather mucilaginous, tart, and sweet. There's very little left: I handed out most of it in class, right after I made it.

The syrup recipe? It's my usual: make a very strong tea with your syrup herb of choice, strain out the herb after half an hour or so, let the liquid sit on low low heat until there's only 2 dl of it left (this stage takes a few hours), add 450 g sugar, let the sugar dissolve in the liquid (put a lid on at this stage, to avoid excess evaporation of water), and pour your syrup into a tight-lidded glass jar.

Back in October, Eunice said that she buys jars of sabdariffa flowers in syrup, to put into wine or champagne. Alas, I didn't remember that, so strained out all the flowery bits: I'm used to doing that when I make syrups.

Shrug. There'll be a next time, for sure, because there'll be other cough / flu seasons. Just remind me to keep all flowery bits in the sugary mess next time I'm making a roselle syrup, mmkay? Thanks!



Roselle is a mallow (= in the Malvaceae family). Mallows mainly work because they contain mucilage, which isn't going anywhere when you make syrups.
Other cough syrups, well, I haven't had any complaints: they work.