Rosella Syrup

🧂 Ingredients

• Rosellas
• Sugar
• Water
• Lemon Juice
• 2 TBSP Citric Acid

  for each 2 litres of liquid

Instructions

• 1 Wash and dry the rosellas by soaking them in a sink full of cold water for a few
  minutes, then drain.
• 2 In a saucepan, add the fruit, seeds and all and cover with water and bring to
  the boil.
• 3 Simmer gently until soft and the red colour has faded.
• 4 Strain, throwing away the fruit, but reserving the liquid.
• 5 Measure the liquid using cups as the measurement.
• 6 Add the liquid back to the saucepan with one cup of sugar for each cup of
  liquid. For example, 2 cups of liquid equals two cups of sugar.
• 7 Heat gently until all the sugar is dissolved stirring often.
• 8 Once the sugar is dissolved, bring to the boil for 1-2 minutes.
• 9 Take off the heat, and add the juice of lemons. For each litre of syrup, add the
  juice of  three lemons.
• 10 Then stir in the citric acid.
• 11 Bring back to the boil for another minute or two before bottling into clean, dry
  bottles and sealing while hot. 

Nutrition Info