Now enter in today's offering; which is a no-brainer really.
This is the third time that roselle has come up on this blog. So I decided to try out using the roselle I had left in my stock to try out this idea.
To be quite candid, I had no idea how this was going to turn out, but I knew what I hoped it would turn out to be.
"stand alone". I mean the acidity of the taste of my first batch was enough to suck ones eyeballs out of their sockets!!! Then I decided to balance that out with other ingredients - finally settling for the sweetness of strawberry - Perfect Combination!!!
- 75g Dried Roselle
- 250g Fresh Strawberries
- 700ml Water
- 2 Bay Leaves
- 200g Caster Sugar
- 1/2 tsp Ground Cinnamon
- 6 tsp Lemon Juice
- Carefully sort through and sieve the roselle calyces to get rid off stones and grits
- Place into a saucepan and add water and cook over low heat until it starts to boil
- Remove from heat and leave to cool a little
- Pour into blender and blend until it is a thick smooth consistency. Add a little water if necessary to loosen it.
- Return mixture into saucepan, and add in 100g caster sugar, bay leaves 2 tsp of lemon juice and stir together.
- Cover with lid and cook over very low heat for 2 hours. Stir the mixture regularly.
- Slice strawberries in halves and place into saucepan
- Add 100g caster sugar and 4 tsp of lemon juice and stir together
- Cook over low heat until the sugar melts and the strawberries have softened
- Remove from heat and leave to cool for about 5 minutes
- Transfer strawberries mixture into blender and pulse it 2 or 3 times, and set aside until needed
- At the 1.5 hour mark of the roselle mixture cooking, add in the strawberries mixture, stir together and cover with lid
- Leave to continue cooking for a further 30 minutes
- Remove from heat. Remove bay leaves and pour into jars, then leave to cool
|Served with Banana Bread|
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