Roselle Flower Syrup (Siro Hoa Bụp Giấm)

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Save Recipe roselle flower syrup
  • 4Servings
  • 20 mPrep Time
  • 3 mCook Time
  • 25 mReady In
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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…

Hibiscus sabdariffa
Hibiscus sabdariffa (roselle plant)

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.

Roselle flowers Hibiscus sabdariffa
Roselle flowers


Step by step method

  • Preparing the roselle flowers

    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.

  • Marinating

    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.

  • Cooking the syrup

    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.

Tips & variations

  • Sugar-marinated petals can be stir-fried in a pan on low heat and consumed like jam.

  • Serve with ice cubes.

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