Roselle Syrup

By / Photography By Raymond Franssen | August 28, 2015


Bring water and sugar to a rolling boil. Add the roselle and slowly simmer in the bubbling syrup for about 25 minutes. Strain the roselle. Cool the syrup and store (it keeps for months). Use the (now soft candied) roselle as you would raisins or dried cranberry, and add to a salad. Think quinoa salad with chèvre and candied roselle!


  • 3 cups cleaned roselle
  • 3 cups water
  • 2 cups sugar
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