Wild rosella confit
Wild rosella flowers are actually modified leaves or calyces for the botanists. However, as a chef, what you need know is that the acid flowers in this fruit confit are sugar-cured using sequential additions of different (low fructose) sugars until we are happy with the super-rich crimson syrup; the firm texture of the flowers; and the perfect balance of acid crispness and sweetness.
Use the rosella confit syrup by the dash into dessert sauces or to brighten up a plum, raspberry, strawberry or cherry sauce. Scoop a spoonful of the rosella confit flowers and some syrup onto yoghurt or ice cream or just garnish a dessert plate. Coarsely chop the wild rosella fruit confit as a garnish for meats, poultry (better than cranberry sauce with turkey) or a simple salad. Great with cheese or as something different, try dropping some of the fruit along with a dash of the syrup into a sparkling white wine or champagne.
And how about a wild rosella vodkatini? They make great mixer cocktails or even non-alcoholic mocktails.
Recent studies have shown that wild rosella flowers are super fruits when it comes to the antioxidants they contain. The levels eclipse the usual antioxidant fruits like blueberries, cherries and cranberries This means that not only are they absolutely delicious, they are good for you too.
Tart raspberry and rhubarb taste with sweetness from the sugars
Colour / Appearance
Bright red fruit, flower shaped with a length of about 25- 40mm. Seedless. In syrup.
As for rosella but the flavour is already balanced and colour enhanced by the process.
The syrup makes a great drizzle over desserts.
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