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Rosellas OR Wild Hibiscus Flowers.

Rosellas OR Wild Hibiscus Flowers.


 Here’s a quick little recipe for those beautiful ruby-coloured flowers you see in champagne on those special celebrations. Now you can easily make them yourself! Just have a chilled bottle of bubbly on hand & you are away…

It’s a beautiful tropical fruit, which you can grow at home, (ours went wild in the back yard 🙂

The basic syrup can be used as cordial, in cocktails, mocktails or turned into a balsamic reduction to drizzle over big red meats.

  • (Just 1 cup of rosella syrup & 1 tblspn. balsamic vinegar simmered 15-20 mins til thickish)

This reduction would also work well with ice-cream, vanilla yoghurt, strawberries, lemon curd, lemon tarts…put a smear on the plate with your favourite fruit or chocolate dessert.

How about a stack of wattle seed pikelets topped with a pile of wild hibiscus & balsamic strawberries? Served with ice-cream of course :)) You can make teas, jams & jellies with these little gems, & the pretty flowers decorate cakes & desserts beautifully.


Here’s a snippet from FoodSelect….

We are taking a flower that has been used for thousands of years, – it was the preferred drink of Pharaohs – and harnessing it to new technology and best-practice farming to produce a unique range of products that both taste good and are have a wide range of health benefits.  take a quick peek!

Rosellas or Wild Hibiscus in Syrup

4 cups of rosella flowers, seed pods removed, rinsed
1 cup of sugar
same for water


Place 3 cups of flowers (keeping rest for later), sugar & water in saucepan.

Bring to boil, reduce & simmer for 10-15 mins.

When the flowers have lost colour & liquid is deep red, strain off.

Discard the flowers, return liquid to pan & add rest of flowers.

Simmer 10-20 mins until reduced by about a third.

Cool, bottle & refrigerate…ready for that champers!

(Or how about a sophisticated grown-up punch or spritzer!)


 And check out this lovely little story…


We got side-tracked with our first batch so it resembles toffee a little too closely. Not to be deterred, we froze the syrup & 1 flower each, in ice cube trays. A fabulous addition to keep those festive drinks chilled when celebrating!


  1. What a delightful idea. I’ve heard of this but I’ve never tasted it. People at the cooking class over at the How to Cook store in Cotton Tree talk about it. I want some now.

    • Yes Maureen, it is a bit special. Silly me, I forgot to take pics of these beautiful flowers before I chucked them into the pot, & they are so impressive :)) xx

  2. I must say the photo above is or looks like cherry & not Rosella
    flower, I have made the recipe from morsels and musings at the weekend and are a real treat,much cheaper than buying them, also I have the Rosella’s growing.

    • Hey Annette, that’s fantastic news. Thanks so much for the follow up & letting us know. Yes, it is pretty awesome to be able to have them on hand to dress up your everyday drinks when friends drop over, or just for yourself even. That will make you stand out from the crowd :)) & they make great little gifts too. Don’t they grow like wild fire?

  3. How can i make the syrup with dried hibiscus? . It is a waste of flowers only using 1 cup of the 4 needed for recipe . I hope can make the syrup with dried hibiscus . cant wait !!!

    • Hello Fernando,
      the recipe for the syrup is a little further down the page. Basically sugar syrup is water & sugar in equal parts, simmered & reduced.
      See below…
      4 cups of rosella flowers, seed pods removed, rinsed
      1 cup of sugar
      same for water.
      Have fun & let us know how you go. We would love to share with you.

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