Ingredients:

• 02kg Rosella
• 01kg Sugar

Method:

1. Clean the flowers carefully, separate the pistils and the petals. The pistils can be dried and used for tea later. Leave the petals to drain totally. 
2. In a dry glass jar, layer the petals and sugar one after another. Close tightly and leave the jar in a cool, airy place. After 10 to 15 days, when the sugar dissolves, the beverage is ready to drink or to be made into syrup. 
3. To make the syrup, drain to get the liquid. Bring the liquid to boil and let to simmer until it reaches the consistency that you like. Leave to cool down. Keep chill.