In Southeast Asia countries, the Roselle (Roselle Hibiscus Sabdariffa) named in Chinese known as 洛神花 (Luo Shen Hua) is regarded as medicinal plant use as herbal infusion. It is very common in making delicious and healthy soup, Jelly, sweet pickle and homemade Jams.
Roselle is widely used, in folk medicine it has associated with traditional medicine as:
Blood purifier as well as a diuretic, treat urinary tract infection,
To improve of constipation as it has mild laxative,
Can also reduce the blood fat and blood triglyceride effectively,
For several diseases such as hypertension and improve blood circulation,
* Help digestion and improve digestive tract absorption,
* Anti-aging by suppress free radical activity
* Treat cardiac and nerve diseases and cancer.
* Treat the liver disease, regarding suppressed cancer,
* Adjust the feminine physiological menstrual cycle,
* In cosmetology maintenance used as skincare
* Healthy beverage and herbal tea with good effect for weight loss
* Whets the appetite, cooling and relieves thirst effect.
Roselle (Luo Shen Hua) is rich in vitamin C and its calyces are made into healthy food and beverage, the red pigment of Roselle which contain of crystalline anthocyanins, hibicin as well as protocatechuic acid. The Roselle extract contains the oxidation inhibitor ingredients and the Polyhenols has oxidation resistance in majority by suppress low density lipoprotein to prevent oxidation in our body.
Recipe
Peel Roselle Calyces and remove the seeds. Wash thoroughly
2 Bowl roselle calyces (From NTUC Fairprice per pack at S$2.80, I got it FREE coz my father in law plant them)
500ml water
sugar to taste (up to individual taste buds)
Method
Simply cook the Roselle Calyces with water and add in sugar to taste
Abt 8 – 10 minutes (until the water boiling)
The taste of the drink is similar to Ribena
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