My beautiful Bride found this recipe on Chez Pim, though Pim used hibiscus, and thought I might like it, she declared it a secret recipe, a special surprise for me. And it was interesting, I couldn't quite figure out what it was, until I realized that we had recently made some roselle. The combination of Roselle, or Hibiscus, or Sorrel, and vanilla with the strawberries is quite interesting, though it wasn't until we hit upon the idea of pouring this over vanilla ice cream, that it really shone as a dessert. Wow, is it ever good with ice cream!Strawberries in Roselle Syrup
1 vanilla bean pod
2 cups water
1/2 cup sugar
1 cup dry roselle
Cut vanilla bean in half and scrape the vanilla beans out, putting the beans and the pod into the water. Bring the water to a boil. Add sugar and stir until it dissolves. Add roselle and allow completely to cool. Clean strawberries, cutting the green leaf off. Pat the strawberries dry. Cut the strawberries into quarters; set aside. Strain the roselle syrup to get just the liquid; throw away everything else. Put cut strawberries in a shallow container, cover with the roselle syrup. Place in the fridge until it is cold.