One thing we got at the International Pavilion at Carassauga this year, Malaysia was there this year, was jam made from Hibiscus or Roselle. I like that the main ingredient is not sugar (though that is second), but, like most jams, this is fairly sweet, and not so tart as making it into juice, though still good tasting, with the tart taste of the roselle very present. This is called Royal Roselle, I wonder if this is meant to be according to the recipe for the Royal family of Malaysia.
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