dried Wild Rosella flowers
Most commonly known for its use in champagne. It works well in either sweet or savoury dishes and goes well with ginger, chilli, and sugar, and fruits such as apples, peaches pears, nectarines and banana.
Fabulous accompaniment for lamb, pork and game. Use it in sauces, jams, ice cream and pastries.
Iced Rosella and Strawberry Gum Tea
4 cups water, 1 cup dried rosella flakes, 10gm Strawberry Gum Flakes, 1/3 cup sugar, 2 cups ice
Bring water to a boil in a saucepan, then add flowers. Simmer mixture 5 minutes and remove pan from heat. Stir in Strawberry Gum. Let mixture stand 30 minutes to infuse. Pour infusion through a sieve into a glass pitcher, pressing on solids, and discard flowers and flakes. Add sugar and ice, stirring until sugar is dissolved. Chill and stir before serving. Makes 6 Cups