I’m trying hard not to be a little sad this Christmas, but there are four people snowed in on the other side of the world who were supposed to be here with us today.
On the up side, my lovely brother and his family drove down from the Gold Coast to join us and that’s one big positive.
Jonas and his crew will just have to wait a few more days for their own sweet reunion.
~ ~ ~
To celebrate Christmas, I’m sharing this very festive recipe that’s actually perfect for any special occasion.
Admittedly, fresh rosellas (wild hibiscus flowers) are hard to get your hands on but, if you can, the delicious syrups and jams they produce is worth the hard yards tracking them down.
These flowers and a splash of their syrup are perfect for adding to a glass of bubbly (I had them as an aperitif at my wedding), or equally wonderful with soda water, as a topping to vanilla yoghurt or perched on a cheesecake.
This recipe comes from a beautiful and truly interesting cookbook about native Australian ingredients called Wild Food. If you're curious about the amazing fruits, herbs and spices that Australia has given to the world, you might want to check it out.
Wild Rosella Flowers in Syrup
Recipe from Wild Food by Juleigh Robins. Makes 40.
2 cups cold water
2 cups caster sugar
2 cups wild rosellas, chopped
40 wild rosella flowers, whole
1. Place the water, sugar and chopped wild rosella in a wide stainless-steel saucepan over medium heat.
2. Bring to the boil, then reduce the heat and simmer gently until the volume of liquid has reduced by a third.
3. Remove from the heat and strain to remove the solids.
4. Return to the pan, add the flowers and bring to the boil.
5. When it starts to bubble, remove from the heat and pour into sterilised jars.