Wednesday, April 22, 2009
Dried Roselle Iced Tea
A quick google search (oh what would I do without the search engines) revealed that these are actually a variety of hibiscus that is native to India and Malaysia - Hibiscus Sabdariffa or ambadi or gongura or red sorrel!
(Madhumati and Mangocheeks, you were absolutely spot on!)
What you see in the picture is actually the calyx that has been dried. The calyces, either fresh or dried, are used extensively in jams, marmalades, relishes, salads,juices and herbal tea. In fact, across many cultures and countries, roselle tea is believed to have anti-oxidant, diuretic and hypotensive properties.
Given the cooling effect it has on the body, in the sweltering Singapore heat, a tall glass of chilled roselle iced tea seemed just THE thing to have.
Boil water and pour it over the dried roselle - for 3 glasses, I used about 16 nos of dried roselle.
Steep for a few minutes or until the water turns bright red. Strain and let it cool.
Then, add some fresh ginger juice, some lime juice, jal jeera (I used chaat masala), a pinch of rock salt and some sugar. Stir, strain once again and pour it over ice into (tall) glasses.
Garnish with some mint leaves and lemon slices.
Mmmmm.... at once tangy and sweet, this refreshing summer cooler was unlike any other drink we'd ever had. Seriously, should you find this anywhere, don't even bat an eyelid, just grab it! I am certain you will simply relish it.
This dried roselle iced tea goes to AnuSriram's Refreshing Drinks for Summer.
It is not just about the ingredients or the recipe, good food happens when it is served with love!!