What is better than to celebrate Spring with a cup of Cherry Blossom Tea. When you brew the tea, the cherry blossoms bloom in the water. They are really pretty and make them the perfect drink for the occasion.
Roselle is usually sold in dry form in the market. Therefore, when these fresh lovely maroon fruits caught my eyes during my trip to Singkawang, West Kalimantan, I just cannot resist bringing them home.
You can make roselle tea by steeping parts of the plant in boiling water, particularly the calyx. It has a distinct maroon color along with sweet and tart flavor similar to that of cranberries. You can enjoy the tea both hot and cold depending on your preferences like most other teas.
Do you now roselle? I remember eating whole candied roselle when I was a child. I initially thought it was a flower, but it is not a fruit neither. It is unexpectedly the calyx, the green (red for roselle) part that encloses the flowers in bud stage. This lovely maroon calyx from the hibiscus family tastes sweet and sour just like cranberry. However, unfortunately I can find it nowhere anymore.
Until lately, I found them sold fresh at a traditional market in Singkawang, a city in the province of West Kalimantan, when I passed by for an office assignment. I was surprised to find that its size is considerably big, as I had only seen the dried version only. I immediately purchased a few and dried them for preservation following the pedler’s suggestion. Here is a simple roselle recipe roundup to get your taste buds tempted. Continue reading Roselle Lemonade