3 Roselle Smoothies

Recipes courtesy of Mohana Gill.

READ THE STORY: Roselle makes you feel blooming marvellous

Roselle Syrup

Makes about 1.5 litres

500g sugar

1 litre water

600g roselle calyces, roughly chopped

Place everything in a large saucepan and bring to boil. Lower heat and simmer until liquid is reduced by a third. Remove from the heat and strain. Bottle the syrup while it is still hot. Cool, seal and store in the fridge.

Method

SERAMBI SMOOTHIE

Serves 2

60ml roselle syrup

1 small slice honeydew melon, skin and seeds removed

30ml sugar syrup (optional)

Ice cubes

Honeydew balls for garnishing

Blend all the ingredients except garnishing together. Serve immediately, garnished with melon balls.

ANJUNG SMOOTHIE

Serves 2

60ml roselle syrup

1/4 cucumber, peeled and cut into chunks

30ml fresh lime juice

Ice cubes

Cucumber slices for garnishing

Blend all the ingredients together in a blender until smooth. Serve in highball glasses, garnished with a slice of cucumber.

BUMBUNG SMOOTHIE

Serves 2

60ml roselle syrup

1 slice fresh pineapple

Ice cubes

Slice of pineapple for garnishing

Blend all the ingredients, except garnishing, in a blender. Serve immediately, garnished with a pineapple slice.

THE SERAMBI SMOOTHIEServes 260mlroselle syrup (see recipe)1 small slice honeydew melon, skin and seeds removed

30ml sugar syrup (optional)

Ice cubes

Honeydew balls for garnishing

Blend all the ingredients except garnishing together. Serve immediately, garnished with melon balls.

ANJUNG SMOOTHIE

Serves 2

60ml roselle syrup (see recipe)

1/4 cucumber, peeled and cut into chunks

30ml fresh lime juice

Ice cubes

Cucumber slices for garnishing

Blend all the ingredients together in a blender until smooth. Serve in highball glasses, garnished with a slice of cucumber.

BUMBUNG SMOOTHIE

Serves 2

60ml roselle syrup (see recipe)

1 slice fresh pineapple

Ice cubes

Slice of pineapple for garnishing

Blend all the ingredients, except garnishing, in a blender. Serve immediately, garnished with a pineapple slice.

ROSELLE SYRUP

Makes about 1.5 litres

500g sugar

1 litre water

600g roselle calyces, roughly chopped

Place everything in a large saucepan and bring to boil. Lower heat and simmer until liquid is reduced by a third. Remove from the heat and strain. Bottle the syrup while it is still hot. Cool, seal and store in the fridge.

THE SERAMBI SMOOTHIEServes 260mlroselle syrup (see recipe)1 small slice honeydew melon, skin and seeds removed

30ml sugar syrup (optional)

Ice cubes

Honeydew balls for garnishing

Blend all the ingredients except garnishing together. Serve immediately, garnished with melon balls.

ANJUNG SMOOTHIE

Serves 2

60ml roselle syrup (see recipe)

1/4 cucumber, peeled and cut into chunks

30ml fresh lime juice

Ice cubes

Cucumber slices for garnishing

Blend all the ingredients together in a blender until smooth. Serve in highball glasses, garnished with a slice of cucumber.

BUMBUNG SMOOTHIE

Serves 2

60ml roselle syrup (see recipe)

1 slice fresh pineapple

Ice cubes

Slice of pineapple for garnishing

Blend all the ingredients, except garnishing, in a blender. Serve immediately, garnished with a pineapple slice.

ROSELLE SYRUP

Makes about 1.5 litres

500g sugar

1 litre water

600g roselle calyces, roughly chopped

Place everything in a large saucepan and bring to boil. Lower heat and simmer until liquid is reduced by a third. Remove from the heat and strain. Bottle the syrup while it is still hot. Cool, seal and store in the fridge.

THE SERAMBI SMOOTHIEServes 260mlroselle syrup (see recipe)1 small slice honeydew melon, skin and seeds removed

30ml sugar syrup (optional)

Ice cubes

Honeydew balls for garnishing

Blend all the ingredients except garnishing together. Serve immediately, garnished with melon balls.

ANJUNG SMOOTHIE

Serves 2

60ml roselle syrup (see recipe)

1/4 cucumber, peeled and cut into chunks

30ml fresh lime juice

Ice cubes

Cucumber slices for garnishing

Blend all the ingredients together in a blender until smooth. Serve in highball glasses, garnished with a slice of cucumber.

BUMBUNG SMOOTHIE

Serves 2

60ml roselle syrup (see recipe)

1 slice fresh pineapple

Ice cubes

Slice of pineapple for garnishing

Blend all the ingredients, except garnishing, in a blender. Serve immediately, garnished with a pineapple slice.

ROSELLE SYRUP

Makes about 1.5 litres

500g sugar

1 litre water

600g roselle calyces, roughly chopped

Place everything in a large saucepan and bring to boil. Lower heat and simmer until liquid is reduced by a third. Remove from the heat and strain. Bottle the syrup while it is still hot. Cool, seal and store in the fridge.