Recipe – Rosella Cordial
by Debbie Bassingthwaighte
Gluten Free | Dairy Free | Nut Free | Vegan
Rosellas are thriving in my garden at present, and one delicious way to preserve fresh Rosellas is to make Rosella cordial. This vibrant red syrup can be added to still or sparking water for a thirst-quenching drink and enjoyed throughout the year. Its tart, sweet flavour will delight your taste-buds, and the deep red colour is tantalising.
- Approximately 48 (4 dozen) Rosellas – freshly picked
- 3 litres of Water
- Raw Organic Sugar (approximately 2.5 kg but the exact amount of sugar required is determined by the amount of liquid – see step 8 below)
- 2 tablespoons Citric Acid
- Juice of 8 Lemons – freshly squeezed and strained
This recipe makes up to 3 litres of cordial.
- Wash and drain the whole Rosellas (calyxes and seeds) and place in a large, heavy-based, stainless steel saucepan.
- Add the water to the saucepan and ensure it covers the Rosellas, adding extra water if needed. The saucepan needs to be large enough so that the contents reach less than half way up the sides because it will bubble up during cooking.
- Bring the Rosellas and water to the boil and simmer gently until the fruit is soft and the colour has faded from the calyxes (about 20 minutes). Watch carefully to ensure it doesn’t boil over. The liquid will reduce slightly and turn vibrant red.
- Strain the contents of the saucepan through a fine sieve and reserve the liquid. The fruit can now be discarded and added to your compost.
- Allow the liquid to cool slightly then measure the total volume. It is likely to be approximately 2 ½ litres or 8 to 10 cups. Once measured, return the liquid to the saucepan.
- Add an equal amount of raw sugar to the Rosella liquid. For example, for every cup of liquid add one cup of raw sugar (or for every litre of liquid add 1 kg of sugar).
- Heat gently and stir well until all the sugar is completely dissolved. Then bring quickly to the boil and simmer for 5 minutes.
- Add the strained lemon juice and citric acid. Stir well.
- Take off the heat and allow to cool slightly.
- Carefully pour the syrup into warmed, sterile bottles. A funnel will make this easier. Fill into the neck of each bottle, but don’t overfill, and then seal the bottles with lids immediately. Allow to cool.
- Label and store in a cool, dry, dark place.
- Rosella Cordial will keep well for at least 12 months. Once a bottle is opened, it is best kept in the refrigerator.
This Rosella Cordial is delicious added to still or sparkling water for a refreshing drink. You may also like to add a few slices of fresh lemon and some ice cubes into individual glasses or a large jug for sharing.