The roselle or asam belanda (Hibiscus sabdariffa) is a species of hibiscus, and in Malaysia it is often referred to as “Ribena plant” as roselle juice tastes similar to Ribena. It can grow up to 2–2.5 m tall with wide leaves that are deeply three to five-lobed. The leaves and young shoots can be used in cooking.
The red calyx is harvested to make rosella juice, syrup or jam. We use if for making tea. Simply peel the calyx and remove the seed capsule and pour hot water on top of it. Continue Reading »