enjoy.
Recipe: Rosella Cordial (Refined Sugar Free)
Method
1. Peel the petals off the pods. Discard the pods, and rinse the petals if necessary. Weigh your petals now so that you know how much rapadura to add in step 3. You need 50g of rapadura for every 150g of petals.
2. Put the petals into a saucepan and add some water. You need to add a decent amount so that your petals don't burn, and also to add volume as this will be your cordial. If you add too much your cordial will be lacking in flavour though. I had 150g of petals and added 500mls of water. Put over medium-high heat. As it starts to simmer, reduce to low heat so that it just bubbles away gently.
3. After about 15 minutes of cooking you'll notice your petals have suddenly gelled down. Now add the rapadura. Stir well to dissolve.
4. Continue to simmer, stirring occasionally until the cordial has reduced and developed a nice depth of flavour, approximately 20-30 minutes.
5. When you're happy with the flavour, remove from heat. Allow to cool slightly before blending with a stick blender to remove any last petal fragments. Bottle and store in the fridge.
To serve, fill half a glass with chilled cordial and top the rest with soda water. Add an ice cube and
1. Peel the petals off the pods. Discard the pods, and rinse the petals if necessary. Weigh your petals now so that you know how much rapadura to add in step 3. You need 50g of rapadura for every 150g of petals.
2. Put the petals into a saucepan and add some water. You need to add a decent amount so that your petals don't burn, and also to add volume as this will be your cordial. If you add too much your cordial will be lacking in flavour though. I had 150g of petals and added 500mls of water. Put over medium-high heat. As it starts to simmer, reduce to low heat so that it just bubbles away gently.
3. After about 15 minutes of cooking you'll notice your petals have suddenly gelled down. Now add the rapadura. Stir well to dissolve.
4. Continue to simmer, stirring occasionally until the cordial has reduced and developed a nice depth of flavour, approximately 20-30 minutes.
5. When you're happy with the flavour, remove from heat. Allow to cool slightly before blending with a stick blender to remove any last petal fragments. Bottle and store in the fridge.
To serve, fill half a glass with chilled cordial and top the rest with soda water. Add an ice cube and
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