Roselle flowers are the flowers from the roselle plant (Hibiscus sabdariffa or its subspecies H. sabdariffa var. altissima) which is known as a precious herb with good health benefits such as “liver cooling”, diuretic, immune-boosting proterties and ability to cure cough, sore throat…
The roselle plant (Veitnamese: bụp giấm) is cultivated in Vietnam mainly for its medicinal uses, but the the flowers can also be used as food. The roselle flowers has a distinctive syrupy taste, and can bes used in sour soups, or making syrup drink.
Separate the roselle flower petals and the pistils. The pistils can be dried and used to brew tea and drink. We only use the petals to make syrups. Put the pistils in a pot of water, add a little salt and soak for about 15-20 minutes, then drain.
Put the roselle petals and sugar in a glass jar: one layer of flowers and then one layer of sugar. After that, leave the jar for about 3-5 days for the sugar to dissolve completely.
After 3-5 days, the syrup is formed. Pour the syrup into a pot, and bring it to a boil, then turn off the heat to cool off, then pour the cooked syrup in a clean glass bottle and store it in the refrigerator for later use.
Sugar-marinated petals can be stir-fried in a pan on low heat and consumed like jam.
Serve with ice cubes.
Vietnamese cuisine is the method of cooking, the principle of mixing spices and the general dining habits of all Vietnamese people in Vietnam. With a unique geography, climate, and cultural exchange, the cuisine of Vietnam is extremely diverse and rich. The characteristics of Vietnamese cuisine is the focus on the freshness, so Vietnamese dishes are generally perceived as delicious and healthy.
