Wild hibiscus (Rosella) flowers in syrup
Paleo Princess: 
Cuisine: Modern Australian
Wild Hibiscus flowers in syrup, edible flower petals in a syrup which is used as a mixer to be added to champagne, water or soda water.
  • 4 cups of water
  • 5 cups of fresh rosella flowers (seed pods removed)
  • ¾ cup of coconut sugar (or ½ cup honey)
  1. Prepare rosella flowers for cooking by removing the seed pods & rinsing in cold water (read blog post to see how to remove seeds)
  2. Place 3 cups of rosella flowers and water into a large pot and place on high heat until water starts to boil, reduce heat and allow to simmer for 10 minutes. Remove from heat and allow to cool. The water should be a lovely red colour and the flowers should have lost their colour and be a feint red (or even translucent in colour).
  3. Remove the flowers from the pot and discard.
  4. Place the pot back on the stove on high heat and allow to boil, add in the coconut sugar (or honey) and stir until it starts to boil.
  5. Continue to boil for 5 minutes (this will allow the mixture to reduce and thicken).
  6. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
  7. Turn the heat off and add the remaining 2 cups of rosella flowers.
  8. Once cool, transfer the rosella in syrup (and flowers) into a sterilised jar (To sterilise a glass jar, rinse with extremely hot water (or place it in the dishwasher as most dishwashers will wash at high temperatures sufficient to sterilise jars).
  9. Store in the fridge.
Recipe by Paleo Princess at https://www.paleoprincess.com.au/wildhibiscus/