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Rosella and lime nojito

rosella flowers, preservingForage Byron Bay Forage Byron Bayrosella preserves, rosella syrup, rosella recipes, preserving rosella flowers, hibiscus sabdariffa, wild hibiscus, cooking with wild hibiscus, preserving wild hibiscus flowers, mocktail recipes, nojito recipes1 Comment
Rosella and lime nojito

I am terrible at ‘relaxing’, in the traditional sense. The thought of sitting around doing ‘nothing’ is almost dread inspiring. Give me a 10kg bucket of Davidson Plums to de-seed, a garden to weed, or paddocks to mow any day! However, I do appreciate that perhaps being busy all the time is not the most health conducive approach to life. So I have found a way for my body and mind to accept ‘relaxing’ . I pretend I am on a holiday. Literally. And on holidays I read books and drink these rosella nojitos… you should give it a go.

Rosella and lime nojito

Take a tall glass and place 2- 3 tablespoons of rosella syrup at the base (recipe below). Feel the glass with ice.

Muddle a few wedges of lime and a handful of mint and add to glass.

Top with soda water, gently so that the rosella syrup sits at the bottom - it looks pretty and makes it fun to stir (it is the small things, right?).

Serve with a stirring stick.

Relax and pretend you are on a holiday.

Rosella syrup

1.5kg de-seeded rosella flowers

2L water

2kg raw sugar

  1. Place all ingredients in a large pan and heat, and heat gently, stirring to dissolve the sugar

  2. Bring to a simmer and reduce by a 1/3 volume

  3. Strain and bottle into sterilised hot bottles

  4. Make a yummy mocktail to celebrate the fact you have worked hard and should have a rest…

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