Crimson two-fold:
Roselle
gummies
Wandering along streets under the scorching sun of late August, one may experience of how staying in a steamer would be like. Baskets of roselle bulbs on sale at some stalls in the wet market farewells the tail of summer. Getting one small pack for a lazy teatime, the pot of ruby red tea literally brightened the days in this sweltering summer. As for the leftover tea, perhaps quite an indulgence for satisfying some sugary crave, making gummies out of the reddish tea is just another perfect way to enjoy.
Text: Skylar Cheung Image: Jacky Lau
Ingredients:
Hot roselle tea 100 ml
Gelatin 25 g
Corn syrup 25 g
Honey appropriate portion
Steps
1. Soak gelatin in cold water until soften, then squeeze and remove any
excess water.
2. Completely dissolve the softened gelatin in 40 ml of hot roselle tea.
3. Stir in 25 g corn syrup with the remaining 60 ml of tea, and mix with the
gelatin solution.
4. Taste the mixture and season with honey.
5. Pour the mixture into molds, and refrigerate until set.
(at least two to three hours, while longer is recommended).
6. Remove the gummies from the molds and enjoy!
Roselle Dos and Don’ts
Aside from relieving thirst, and “detoxifying” in terms of Chinese medicine, roselle is also known for its effects in lowering blood pressure. Being a mildly acidic plant from twigs, foliage to flowers throughout, making tea with the fruity bulbs is much desired. However, also owing to that acidity, the tea should not be consumed empty stomach. Moreover, those with hypotension should avoid excessive consumption of roselle tea as well.
Roselle, by its other name would taste as sweet
Roselle, being such a gorgeous name in English, the name in Chinese also renders some fantasy. The name 洛神 (pronounced as Lok Sun”, for Goddess of the Lok River) coincided with the name of a river nymph in ancient Chinese myth. Although the Chinese name itself a direct transliteration of the word “roselle”, the name added boosted some extra elegance to this beautiful flower.
Roselle uncovered!
Probably originated from West Africa and cultured extensively in tropical and subtropical regions, bulbs of the roselle plant (scientific name Hibiscus sabdariffa) abounds late August till the end of the year. While different parts of the entire plant being edible with respective medicinal values, those bulbs sold in the market, tasting somewhat sour, are the fleshy sepals of the plant. The plant can reach over two metres in height, yet with this height often risk toppling under strong winds. Regular trimming is therefore needed, as well facilitating “fruit” harvesting. Apart from that, the plant can be cultured with relative ease without much labour-intensive care. Among a list of domestic-friendly plants, roselle is perhaps one good for a balcony, making one lively, colourful and fruity choice by the verge of late summer.