You've grown roselle hibiscus... but now you aren't sure how to use it.
Learn how to use roselle hibiscus and how to incorporate it into your diet with 5 tasty recipes that use roselle hibiscus.
Roselle hibiscus, red sorrel, Jamaican sorrel, and Florida cranberry are a few of the many names for “Hibiscus sabdariffa”, which is a tasty and stunning addition to the garden.
How to prepare roselle hibiscus: 5 tasty recipes
These recipes will help you use the roselle calyces that are growing in your garden, but you aren’t quite sure how to prepare them. These are my picks for the best recipes for roselle hibiscus.
- Rosella Jam – This Australian favorite has quickly become our favorite way to use roselle.
- Roselle Tea – We enjoy the roselle tea iced and sweetened with local honey. I brew it in this pitcher.
- Thanksgiving Florida Cranberry Relish – Use rosella calyces for a local homegrown organic “cranberry” sauce.
- Hibiscus Syrup – Use this versatile syrup as a beverage concentrate, pancake or ice cream topping, or as a flavor base in savory dishes.
- Jamaican Sorrel Drink – Arguably the most well-known and popular way to use roselle hibiscus. This drink often called “Rosa de Jamaica” is a Christmas tradition in Mexico, Central America and the Caribbean. In Mexico or in Mexican restaurants in the United States, the beverage is known simply as “Jamaica”.
The flavor of the roselle calyx is similar to cranberry, but less bitter with lemon undertones. To use the calyces, cut open the calyx, remove the white seed capsule, and rinse before using.
Add roselle hibiscus to your favorite recipes
- Use it in smoothies. Remove calyces from seed pod, and use fresh or frozen in smoothies. (Don’t forget that the leaves are also edible and an easy addition to smoothies.)
- Add roselle to your favorite sauces. Roselle adds a distinctive flavor and color; it is a tasty addition to sweet and savory sauces.
- Dehydrate or freeze hibiscus leaves to use later.
The blooms, leaves, and pods of roselle hibiscus are also edible. The leaves taste like spicy spinach, and are frequently used in many cultures around the world.
- Use the leaves in salads, cooked greens, tea, and jam.