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This morning I was at the market and saw this red flower that my mom used to make ribena for us when I’m young. As I grew older I know that the flower is called roselle , rosella, Hibiscus sabdariffa L. (family Malvaceae) .The edible parts used to make “juice” or tea are not flowers but calyces. It’s the calyces that are used for flavoring, cooking and beverages. It is high in calcium, niacin, riboflavin, vitamin C and iron. The beverages have no caffeine and is super easy to make.

Roselle tea.
20pcs roselle
8 cups of water
First of all, peel the calyces from it’s pod . Wash and clean it from dirt or any insects. Next put the flower in the water to boil for 10-15mins at medium heat. (Until desire colour is archived .) Turn off heat and leave to cool.
Add honey for desire sweetness.

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Roselle jam.
20pcs roselle
1/2cup of water
1 1/2 cup of sugar
1tbsp of lemon juice(optional)
After washing the peeled calyces, blend the calyces with the 1/2 cup of water. Next heat up the blended calyces with the sugar on medium heat. Keep stirring untill the jam thicken. (25-30mins) . Pour into jar and turn it upside down to cool for tight sealing. Is easy and the joy of making my first batch was priceless….

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And lastly, I’m going to plant these seeds…

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**is aall grown up

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