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Rosella syrup

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  • Author: Samantha Gowing
  • Yield: About 1 - 1.5 cups 1x


The rosellas I used come from Sarah at Basilea Living Hebs Burpengary, QLD


Units Scale

2 cups rosella flowers, seed pods removed, rinsed
1/2 cup coconut sugar
1 vanilla bean, split



  1. Place flowers, sugar and vanilla in a saucepan.
  2. Add water to almost cover.
  3. Bring to boil and then reduce and simmer for 15-20 minutes.
  4. When the flowers have lost colour and the liquid is deep red.
  5. Strain off and discard the flowers and return liquid to the pan.
  6. Simmer the liquid for 10 to 20 minutes until reduced by a third.

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