Roselle is known as Hibiscus Sabdariffa and is a species of Hibiscus. It is known as the rosella or rosella fruit in Australia. It is asam belanda in Malaysia. In Chinese it is 洛神花 (Luo Shen Hua) .
Roselle is becoming increasingly popular as a health drink as it has
high content of Vitamin C and is said to contain 3 times more Vitamin C than blackcurrant and 9 times more than citrus fruit. It is also rich in anti-oxidant properties (anthocyanins).
Fresh roselle has been found to contain vitamin D, vitamin B1, vitamin B2, and vitamin B2 Complex, Vitamin A, Niacin and Calcium.
Known benefits of drinking roselle juice:
– decreases inflammation of kidney and urinary tract.
– good for arteriosclerosis and reduce blood
– normalize blood pressure.
– stimulate internal peristalsis.
– relief cough and fever.
– for soft and smooth skin.
We usually make roselle juice by boiling the calyces in water for 8 to 10 minutes (or until the water turns red), then add sugar. It is often served chilled. However this time, I decided to make roselle jam as my sister had given me a bag of homegrown roselle; 100% organic!