Mulled Roselle Juice

Most people know of roselle as the major tart component of a number of red herbal teas.  But it is much more versatile than that.  Here’s an excellent way to make spiced roselle juice that can be consumed much like spiced cider.  It is excellent hot or cold.  The recipe was adapted from one presented in Marian Van Atta’s 1991 Growing and Using Exotic Foods (ISBN 0910923833).  Note that the product is pretty stout and might be best considered a drink concentrate.  You can water it down as much as you like. 

4 cups roselle calyces
6 cups water
1 cup sugar
1 tablespoon whole cloves
1 tablespoon whole allspice
3” piece of cinnamon
1 cup orange juice
2 tablespoons lemon juice

Cover roselle calyces with water and bring to a boil.  Lower heat to a simmer and cook for 15 minutes.  Strain juice through a jelly cloth.  Combine recovered juice with sugar and spices and simmer for another 15 minutes.  Strain out solids, and combine with orange and lemon juice.  Serve hot as a winter drink or cold in the summer.   Depending upon your tastes you may prefer to mix with additional water to thin it out, especially if you are using as a cold summer drink.

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