Gelato and Sorbet

 Berry Gelato

• 1 c coconut or regular water
• 2 large avocados
• ⅓ c honey or maple syrup
• 1 tsp salt
• 8 oz fresh or frozen berries

Blend until rich and creamy. Put in airtight storage container and freeze 4-6 hours.

Chocolate Gelato

• 1 c raw cacao and 1 tsp cinnamon

Orangesicle Gelato

• ½ c OJ and ½ c diced oranges

Fruit Sorbet

Make a simple syrup - 3 Tb sugar and 3 Tb water in small saucepan. Bring to boil and let cool. This makes ¼ cup. 

In a blender place 2 cups frozen fruit and let stand 15-20 minutes to thaw slightly. Add ¼ c simple syrup and blend on medium. Serve immediately. 2 servings.

Aquafaba meringues

 Fresh fruit with homemade aquafaba meringues

Always save the aquafaba from your chickpeas! All you need is 100 ml aquafaba (cooking water of chickpeas) and sugar. 

Preheat the oven to 100C. Line 2 large baking sheets baking parchment. Whisk the aquafaba in a stand mixer fitted with the whisk attachment at high speed for at least 15–20 minutes until stiff white peaks have formed. 

Add the sugar a few tablespoons at a time, whisking well after each addition until the sugar granules have dissolved before adding the next batch.

Spoon full, but not heaped, large serving spoons of the meringue mixture onto the lined baking sheets, spaced apart. Alternatively, spoon the mixture into a large meringue piping bag fitted with a large piping nozzle and pipe the meringues for a neater finish

Bake for 1¾–2 hours until the meringues are fairly firm on top and on the base, but check by removing one from the oven and leaving to cool for a few minutes

When ready leave them in the switched-off oven to cool!

Arroz Con Leche (Rice Pudding)

from: https://recipesfromapantry.com/
INSTANT POT ARROZ CON LECHE
1 cup (180g) uncooked basmati rice, washed and drained
2 1/2 cup (600ml) almond milk
1 cup (250ml) water
3 tbsp maple syrup
1 tsp vanilla extract
1/2 - 3/4 tsp ground cinnamon or ground cardamom, to your taste
1/4 tsp ground nutmeg
1 tin sweetened condensed milk non dairy, but if not vegan then use regular milk + regular condensed milk.
INSTRUCTIONS
Add the ingredients from rice through nutmeg into the Instant pot insert.
Cover, set vent to sealing position, and then press the porridge button. This setting automatically cooks for 20 mins.
Allow for a NPR (natural pressure release) for 10 mins and then perform a quick pressure release (QPR).
Open the lid and stir in the condensed milk until well combined.
Serve warm or cold with cinnamon sprinkled on top.
 

Snowballs

6 oz fresh blueberries

1 c sugar

2 T fresh lemon juice

1. Process berries until completely smooth, set aside.
2. Bring 2 c water and sugar to boil over med-high. Stir in puree, reduce heat to medium. Simmer 2 min. Pour through strainer into bowl, pressing lightly. Discard solids. Stir in lemon juice. Cool completely, 30 min.
3. Pour into 8 inch square pan, cover tightly with foil and freeze 12 to 24 hours.
4. Break mixture into pieces using a spoon and transfer about 1/4 of it to processor. Process until smooth but still frozen, about 1 min. Serve immediately or cover and freeze until ready to serve.

Lime Ones

Bring 2.25 cups water and 1.25 cups sugar to simmer. Dissolve sugar, remove from heat. Stir in 1 tsp fresh lime zest and 3/4 c fresh lime juice (6 limes). Cool about 30 min. Follow steps 3 and 4 above. (Oh, this is GOOD)

IP Mug Cheesecakes

Easy Mini Mason Jar Cheesecakes in an Instant Pot
From: thestar.com

Servings: Makes 5 servings.
Ingredients
1/2 cup (125 mL) granulated sugar
250 g pkg cream cheese
2 large eggs
2 tbsp (30 mL) sour cream
1 tsp (5 mL) vanilla extract
1 tsp (5 mL) lemon juice
Fresh berries, fruit preserves, chocolate syrup, optional

In a small bowl, mix 1 Tb melted butter with 1/4 C graham crackers until it forms a consistency similar to wet sand. Spoon about 2 tsp (10 mL) of mixture into bottoms of five 125-mL Mason jars. Using fingers, press gently to create a crust.
In a stand mixer with a paddle attachment or in a large bowl with an electric mixer, whisk together cream cheese, sugar, eggs, sour cream, vanilla and lemon juice until smooth. Divide mixture evenly between jars, about 1/4 cup plus 2 tablespoons (90 mL) in each jar. Leave room for cakes to rise when cooking. Gently tap jars on counter to eliminate air bubbles.
Place metal trivet into inner chamber of pressure cooker. Add 2 cups (500 mL) water. Cover each jar loosely with aluminum foil to prevent condensation from lid dripping on to cakes. Carefully place jars on top of trivet.
Place lid over pressure cooker with release valve on “sealing” mode. Cook on manual setting for 7 minutes on high pressure. Depressurize through natural release pressure setting.
When float valve has dropped, remove lid. Using tongs, take cheesecakes out of cooker and remove foil. Allow to cool to room temperature before screwing on lids. Chill in refrigerator for up to 5 days. Before serving, garnish with berries, fruit preserves or chocolate syrup, if desired.

Finish the cheesecakes with this easy three-ingredient compote. This recipe makes enough to top five mini-cheesecakes.
1 tsp (5 mL) lemon juice
1 tbsp (15 mL) granulated sugar, plus more to taste
3/4 cup (185 mL) fresh or frozen berries
In a small saucepan over medium heat, stir lemon juice and sugar until dissolved. Add berries. Cook on a gentle simmer, stirring until juices are released and berries are warm and slightly mashed. Continue to simmer until mixture thickens to a consistency similar to jam, about 3 to 5 minutes. Taste. Add more sugar if desired. Remove from heat and let cool slightly before spooning on top of chilled cheesecakes. Makes 1/3 cup (80 mL) compote.

Chocolate Zucchini Muffins

Adapted from The Oh She Glows Cookbook.

1 T flax, and 3 T water to make flax egg
1.25 c non-dairy milk
2 T lemon juice or apple cider vinegar
2 C whole wheat pastry flour
1/2 c sugar
1/3 c cocoa
1.5 tsp baking powder
1/2 tsp salt
3 T maple syrup
1 tsp vanilla
1/3 c dark choc chips
2/3 c chopped walnuts
1.25 c lightly packed grated zucchini (about 1/2 med)

Oven 350   Lightly grease muffin tin
Make flax egg and set aside
Combine milk and vinegar. Set aside
Combine flour, sugar, cocoa, BP, soda and salt
Add flax egg to milk mix, maple syrup and vanilla. Pour over flour mix and combine. Fold in choc chips and nuts and zucchini. Spoon into muffin tin, 3/4 full each. Bake 15-17 min.

Whipped Coconut Cream

Adapted from The Oh She Glows Cookbook.

14 oz can full-fat coconut milk
1 to 2 T sweetener to taste
1/2 tsp vanilla
Chill can in fridge overnight
1 hour before making, chill a bowl in the freezer.
Flip the chilled can upside down and open with a can opener. Pour off the coconut water and save for something else.
Scoop the solid cream into the cold bowl.
Use a mixer and beat until fluffy and smooth. Add sweetener and vanilla and beat gently to combine.
Cover and return to fridge until ready to use. Keeps 1-2 weeks.

Lemon Brownies

1/2 cup unsalted butter, softened 

1/4 cup flour 

2 eggs, large 

2 Tbsp lemon zest 

2 Tbsp lemon juice 

3/4 cup granulated sugar 

1/4 tsp sea salt 

Tart Lemon Glaze: 4 Tbsp lemon juice 

8 tsp lemon zest 

1 cup icing sugar

Directions: Preheat the oven to 350 degrees. Grease an 8×8 inch baking dish with butter and set aside. Zest and juice two lemons and set aside. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges. Allow to cool completely before glazing. Do not overbake, or the bars will dry. Filter the powdered sugar and whisk with lemon zest and juice. Spread the glaze over the brownies with a rubber spatula and let glaze set. Cut into bars and serve

Strawberry Hibiscus Granita

2 tablespoons dried hibiscus flowers or 6 hibiscus tea bags

1 sprig basil plus leaves for garnish

1 pound strawberries, hulled, quartered, plus 1 1/2 cups diced strawberries for garnish

1/2 cup plus 2 Tbsp. (or more) lighttagave syrup (nectar)

1 tablespoon (or more) fresh lime juice

Bring 1½ cups water to a boil in a small sauce pan. Stir in hibiscus and basil sprig. Remove from heat, cover, and steep for 20 minutes. Strain through a fine-mesh sieve into a small bowl. Cover and chill hibiscus tea until cold, at least 1 hour.

Meanwhile, blend quartered strawberries in a blender until finely puréed. Transfer to a large bowl; add tea, agave syrup, and 1 Tbsp. lime juice. Season to taste, adding more agave and lime juice, if desired.

Pour strawberry mixture into a 13x9x2" metal pan and freeze until top layer begins to harden, about 2 hours. Using a fork, scrape mixture to break frozen portions into tiny pieces. Freeze for 30 minutes; scrape again. Repeat until granita resembles fluffy shaved ice, about 4 hours.

Chocolate Almond Brownies

From Suzy Cohen:

Chocolate-Almond Brownies

Ingredients
½ cup butter
4 ounces bittersweet chocolate chips
½ cup organic sugar
1 tablespoon molasses
1 teaspoon vanilla extract
1 teaspoon almond extract
2 eggs
1 ½ cups almond flour
2/3 cups chocolate chips
½ cup chopped almonds

DIRECTIONS
Preheat oven to 350 degrees. Butter an 8-inch square baking pan.
Melt butter and bittersweet chocolate in large microwave-safe bowl at 50% power, stirring every minute. Once melted, add sugar, molasses, vanilla, and almond extract. Set mixture aside to cool.
Beat eggs in a separate bowl. Add eggs to chocolate mixture once it has fully cooled. Beat well. Add almond flour and mix using spatula. Stir in chocolate chips and almonds.
Spread in pan and bake for 30 minutes or until toothpick in center comes out clean. Allow to completely cool before cutting.

Blueberry Cobbler

5 cups of fresh, organic blueberries, washed

1 Tablespoon orange juice (or lemon)
1 Tablespoon cornstarch (or tapioca) to thicken
1 cup of almond flour
2 Tablespoons melted butter or grape seed oil3 Tablespoons brown sugar (or honey)1/4 teaspoon of cinnamon
1/4 tea sea salt
1/2 cup of chopped walnuts

Directions
Heat oven to 350 degrees. Wash fresh blueberries, these taste work better than frozen ones. Make sure blueberries are dried (even with a paper towel) or it will be watery. In a bowl, mix your orange (or lemon) juice with the corn starch and whisk those two together so there’s no chunks.
Then add your blueberries to the bowl so they are coated well.  Then pour the berries into a  13 x9 glass baking dish or beautiful individual baking dishes.

In a separate bowl, combine the almond flour, sweetener of your choice, cinnamon, sea salt and chopped walnuts.  When thoroughly crumbled together, sprinkle over your blueberries. Bake uncovered for 45 minutes until the top is crumbly and beginning to brown. You can put a few dabs of butter on the top when it’s nearly done to add more flavor and brown it. When cooked, cool on a rack and the cobbler will naturally thicken.

From Suzy Cohen

Galette

Pear Raspberry Galette
From the book, Eat Right for Your Sight
Dough
1 c whole wheat pastry flour
2 T sugar
¼ tsp seat salt
1 tsp cinnamon
½ c butter (chilled)
3 to 4 T ice water
Filling
3 T all-purpose flour
1 T sugar
1 T lemon zest
½ tsp cinnamon
¼ tsp nutmeg
Pinch salt
1 lb (about 2 large) Bartlett pears, peeled, cored, sliced ¼ in. Thick.
1 pint fresh raspberries
¼ c butter, chilled
Juice of ½ lemon

Make dough and let it rest in the frig at least 1 hour.
Remove dough and let rest. Mix filling and sprinkle with lemon juice.
Roll out dough on parchment to 10-12 inch circle about ¼ in thick. Cover with filling leaving a 2 inch border. Gently fold border over the mix, pleating it to create a circle.
Transfer to baking sheet and refrigerate 15 minutes. Preheat oven to 450. Bake for 20-25 min. 

Mango Sorbet

From the book, Eat Right for Your Sight
3 ripe mangoes
juice of 1 lime
1 c chilled simple syrup
Purée mango in blender, then add lime and syrup. Freeze about 6 hours.

Pumpkin Bread GF

Jackie-Jo’s Heirloom Pumpkin Bread

This recipe was shared with me by Jolene, my Customer Service Director. Her dear Mother-in-Law made it for the family for many years.  It’s moist, delicious and truly amazing. It is gluten-free.  Raisins are a fantastic source of special phytonutrients that help lower blood pressure and make this bread chewy and mouth-watering. The walnuts provide natural vitamin E. (From Suzy Cohen)

This recipe will make 2 loaves so you can share the love with neighbors!
Alternatively, you can hide the second loaf in the freezer for ‘private’ use lol 😛

Ingredients
 for Jackie-Jo’s Heirloom Pumpkin Bread
1 and 2/3 cup “Bob’s Red Mill Gluten Free 1 to 1 Baking Flour”
1 and 1/2 cup cane sugar
¼ tsp baking powder
1 tsp baking soda
4 tsp cinnamon
5 – 6 tsp ground cloves
4 – 5 tsp allspice (freshly ground or dried spice)
1 tsp ground dried ginger
¼ tsp sea salt
1/3 cup butter, melted
2 eggs
1/3 cup water
1 cup pumpkin puree (freshly cooked or can is fine)
Optional: 1/4 cup walnuts
Optional: 1/4 cup golden raisins

Directions

Preheat oven to 350 degrees. Lightly grease a bread pan with butter or oil.

In a large mixing bowl, mix together the dry ingredients: Flour, sugar, baking powder and soda, and all your spices and salt. Set aside. In another mixing bowl, blend together your melted butter, eggs, water and pumpkin.

Using an electric hand mixer (or muscle power!) blend together the wet and dry ingredients until the batter is even. If desired, add 1/4 cup of walnuts and 1/4 cup of golden raisins. This will make your bread moist and crazy delicious!

Pour the pumpkin batter into your bread pan (or muffin tins) and bake for 35 to 40 minutes until lightly browned on top and a toothpick inserted in the center comes out clean.

Remove from oven and let cool on the stovetop for 20 minutes. Then gently remove the loaf from the pan and cool on wire rack another 30 minutes or until your family goes nuts and makes you serve it!

IP Egg Custard

3 Egg yolks
2 Whole eggs
1 1/2 Cups milk 2% or whole works best (I will try almond/coconut)
1/3 Cups sugar
1 Tsp vanilla
1/4 Tsp salt
1/4 Tsp Ground nutmeg or cinnamon Optional

1. Whisk together egg yolks, eggs, sugar, and spices until well incorporated.
2.  Add in milk and whisk until smooth. 
3. Pour mixture into ramekins, leaving about 1/2 inch of space at the top. 
4. Place the trivet in the bottom of your Instant Pot, and pour 1 cut of water into the bottom. 
5. Cover each ramekin in foil, and place them onto the trivet in two layers. 
6. Using the manual button, set the pot for 8 minutes, making sure the vent knob is set to sealing. 
7. When the timer goes off, manually release the pressure and remove ramekins from pot. (use tongs, they will be very hot!) You will know they are done when a knife inserted in the center comes out clean. 
8. Uncover and allow to cool for at least 15 minutes before serving. Can be served hot, at room temp, or chilled.

IP Molten Brownie Cups

• ⅔ cup sugar-free chocolate chips or paleo friendly chips I used Lilly's baking chips
• 6 tbsp salted butter
• 3 eggs
• ⅔ cup Swerve granular sweetener
• 3 ½ tbsp almond flour
• 1 tsp vanilla extract

Instructions

1. Spray four 6-ounce ramekins with non-stick coconut oil spray and set
2. On the stovetop in a small saucepan over medium-low heat, add sugar-free chocolate chips and butter. Stir and heat until melted and blended. Remove from heat and set aside.
3. In a large bowl combine: eggs, Swerve sweetener, almond flour, and vanilla extract. Whisk to mix thoroughly.
4. Pour the melted chocolate mixture into the egg and flour mixture and whisk to combine thoroughly.
5. Fill each ramekin halfway full with the brownie batter.
6. Add 1 ¾  cup water to the inner pot of the Instant Pot and place the steamer rack (trivet) into the inner pot.
7. Place three of the ramekins on top of the rack and stack the other ramekin in the center and on top of the three bottom ramekins * see photo above
8. Close and lock the lid. Flip the pressure release handle to the Sealing position. Select the Pressure Cook (Manual) on High-Pressure setting and use the + or - buttons to set the cooking time for 9 minutes.
9. Once the cooking time is complete, carefully (using oven mitts or a wooden spoon to flip the steam release handle to Venting and keeping face & hands away from steam) use the Quick release method to release all the pressure.
10. Once the all the steam has released and pin drops, open the lid and Carefully using oven mitts remove the ramekins from the pot.
11. Let cakes cool for 5 to 7 minutes, and serve warm. Garnish with sugar-free whipped cream if desired.

Alternate Oven Baking Directions

1.  Follow steps 1 through 5 above, and then place ramekins on a baking sheet and bake at 425 F for 14 to 15 minutes or until just the center part looks underdone.

Sweet Potato Muffins

Sweet Potato Muffins

1 small organic sweet potato, roasted (should be about 1 cup, packed)

3 tbsp. Ground flaxseed in ½ cup of water (let the flaxseed sit in water for 10 minutes; this substitutes your egg)

¾ cup organic coconut milk

2 tbsp. organic olive oil

½ cup pure maple syrup or unpasteurized honey

1 cup organic brown rice flour

¼ cup organic coconut flour

1 tbsp. Aluminum-free baking powder

½ tsp. Himalayan salt

1 tbsp. Ground cinnamon

1 tsp ground ginger

1 tsp ground turmeric

⅛ tsp ground cloves

⅛ tsp ground nutmeg

Instructions:

1.      Preheat oven to 400F.

2.    Use a skewer to make a dozen or more holes in your sweet potato skin, then cook it on a baking tray for an hour, or until soft.

3.    Allow potato to cool, and then cut it in half and scoop out the insides into a large bowl. Add the flaxseed, coconut milk, olive oil, and maple syrup. Combine until smooth.

4.    In a separate bowl, mix all of the dry ingredients, then add these to the potato mixture and stir until properly combined.

5.     Oil your muffin tray thoroughly with coconut oil, then pour the batter evenly into the muffin tray so that each one is approximately ⅔ full.

6.    Cook for 30-35 minutes.

From: https://www.healthy-holistic-living.com

Coconut Whipped Cream

Ingredients

from: https://minimalistbaker.com/how-to-make-coconut-whipped-cream/

• 1 14-ounce can coconut cream or full fat coconut milk* (Whole Foods 365 Full Fat brand* works best)
• 1/4 - 3/4 cup icing/powdered sugar (use organic to ensure vegan friendliness)
• 1/2 tsp vanilla extract (optional)

Instructions

1. Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid. See notes for more insight / troubleshooting.
2. The next day, chill a large mixing bowl 10 minutes before whipping.
3. Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
4. Note: if your coconut milk didn't harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour - 1 to 4 Tbsp (amount as original recipe is written // adjust if altering batch size)- during the whipping process. That has worked for me several times.
5. Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar and mix until creamy and smooth - about 1 minute. Taste and adjust sweetness as needed.
6. Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. Will keep for up to 1 - 2 weeks!
7. Coconut whipped cream is perfect for topping desserts like pie, hot cocoa and ice cream. It's also ideal for french toast, pie fillings, mousse, and even no-churn ice cream!

Roselle Recipes

From https://www.theseedcollection.com.au/blog/Rosella-Jam

On December 16, 2020

Today from my roselle jungle I picked 45.10 oz of fruit. Since the following site used a grandmothers recipe I am going with it this time. It made 6 half pint jars.

Tips for Jam/Preserve Making

For Rosella or any other jam, the addition of a good knob of butter when adding the sugar will prevent most scum from rising to the top.  Any that does rise, can be stirred in on completion of cooking.

Other points to watch are:

• Warm sugar for quicker dissolving.
• Use a wooden spoon for stirring and never over boil, as this darkens the colour.
• If you must add extra water, add it to the seeds when boiling. If you add water when cooking the petals, you will need to purchase a jam setting agent (available from supermarkets) in order to make the jam set, as the seeds are the parts from which the pectin is sourced. It is the pectin that makes the jam set.

 
To Prepare Jars for any Jam Preserves:

• Wash jars well with a bottle brush, detergent and warm water.
• Dry and warm the jars by placing on a tray in a low oven, heated to around 120 degrees Celsius, for 10 minutes.
• Pour boiling water over the lids and drain.
• Fill the jars with jam whilst they are still warm.

 
Ingredients:

• Rosellas
• Sugar
• Water
• 1 teaspoon of butter
• The juice of 1 lemon

 
The Recipe:

1. Separate red calyxes from the seedpods
2. Wash and drain each seperately.
3. In a saucepan, add seeds and water until the seeds are just covered. Tip: (Add a little extra water to the seeds, at this stage, if necessary, rather than adding extra later)
4. Bring to boil and cook covered, for 30 minutes.
5. Strain and reserve the juice in a second saucepan.  The seeds can now be discarded.
6. To this juice, add the red calyxes which have been thoroughly washed and drained. The calyxes may not be completely covered with juice, but they will boil down very quickly.
7. Boil for 20 minutes until a 'pulp' is formed. (I only did 16 minutes)
8. Measure the volume of cooked pulp and return to pan. (measurement is needed for step 10)
9. Add one good teaspoon of butter, and the juice of one lemon.
10. Add an equal amount of warmed sugar to pulp.  For example add 1 cup of sugar to each cup of pulp, stirring well till all the sugar is completely dissolved. (pre-warm sugar on a heat proof tray, in a oven on low heat) (I had 35.6 oz of pulp, so I added that much sugar.)
11. Boil quickly uncovered for 20 minutes or until jam falls thickly from a spoon when tested. Did not need 20 minutes - I think I did less than 16.)

Even though measuring the pulp was a mess, that's really all the measuring I needed to do. I am actually considering the next batch, not even separating the calyx from the seed and seeing what happens. This time I sieved the red pieces out of the pulp to make jelly instead of jam. It's pretty but I haven't tasted it yet. 

Roselle Jam, adapted adapted from https://www.tattooedhomestead.com/2017/12/making-roselle-jam.html 
I have found that picking the calyxes as big as possible makes it a lot easier to clean them. Also, keeping them in the frig for a few days is probably not a good idea. They got limp.

Makes two 8 ounce jars of plus a little extra for taste testing

12 ounces Roselle fruit (whole)

1⅓ cups Sugar

2 cups Water

Actually I don't follow the above ingredients, because every time I do this, I have different amounts. Weigh as you go.

1.    Fill a large bowl with water and soak the Roselle fruits. There will be bugs so this will flush the bugs out.

2.    Next separate the calyx from the seed pod. This give you an opportunity to check each pod and make sure no bugs get into your jam. 

3.    Put all the green seed pods into a sauce pan and cover with water (for me this took 2 cups of water). Simmer for about 10 minutes at low heat or until the water feels thickened when mixed with a spoon. (I used my instant pot for this once!)

4.    Strain the liquid and discard the pods. Be sure the strainer you use it not too fine or the pectin "jelly" will get left behind in the strainer.

5.    Place the fruits in the sauce pan and cover with the pod water. Add extra if needed, or not, I didn't have to. 

6.    Simmer for about 10 minutes. 

7.    Optional, strain out chunky bits. (I did not.) Be sure not to leave behind too much pulp/pectin in the strainer, you will need that so it sets properly.
8. Measure your mixture by weight. This weight is how much sugar you should use. (Yes it's a mess as you have to pour it into another bowl to weigh and then return to the pot.)

8.    Add the sugar.

9.    Allow to simmer for about 20-30 minutes. You will see the consistency thicken but I did the cold freezer plate test which lets you decide when it's ready.

9/27/19 using roselle from my patio! And the 3 qt instant pot
16.5 oz whole
4.55 oz red part
7.95 oz pods
1 ½ c water
Sauté pods in water 15 min and strain
Added ½ c water and sautéed as above. Added 300 g + ½ c sugar and sautéed 15 min.
Yielded 3 little 4 oz jars.

10/23/19 using more patio roselle
32 oz whole fruit
Did not cook longer than 15 minutes, but it looks like syrup. Made approx. 3 pts.
Hot water bath 10 minutes.

Grown from a seed from a guy I found on Etsy.

Big bush on left is the late-blooming. Early blooming on the right is nearly done. Leaving four calyx on it to get really ripe for seed. 

Jamaican Sorrel Drink

2 c dried hibiscus or sorrel

2 inches ginger, sliced into thin coins

1 orange peel

2 cinnamon sticks

6 c water

1 c sugar, to taste

Add all ingredients to a pot, cover and bring to gentle simmer – 10 min.

Simmer for another 30 min

Cool and refrigerate overnight

Strain, mix with ice, water, and rum

Iced Hibiscus Tea (like Koolaid for the kids)
2 QT water
1 c sugar or honey to taste
1 oz dried hibiscus blossoms
1 oz fresh finely chopped ginger (about 2 T)
Juice of one lime
Bring water to boil. Remove from heat and add sugar, hibiscus and ginger. Stir until sugar dissolves. Cover and let cool to room temp. Strain into large pitcher. Stir in lime juice and chill.

Florida Cranberry Relish (AKA Jamaican Sorrel Relish)

1 1/2 c. orange or apple juice
1 1/3 c. sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
a couple of dashes of ground cloves
24 oz. Florida cranberries
1 c. raisins (golden or ordinary)
1 c. chopped pecans

In a saucepan, combine juice, sugar, cinnamon, nutmeg and cloves. Cook over medium heat, stirring frequently until sugar is dissolved. Add Florida cranberries and raisins, bring to a boil.

Reduce heat, simmer 3-4 minutes.

Remove from heat, stir in nuts. Chill for several hours.

From http://www.thesurvivalgardener.com/thanksgiving-florida-cranberry-relis/

JAMAICAN SORREL DRINK RECIPE

FROM: https://recipesfromapantry.com/jamaican-sorrel-drink-recipe/

INGREDIENTS

8 cups (1.89 L) water

2 cups (256g) dried sorrel

1 2-inch piece of ginger peeled and grated

1 tsp allspice berries

4 cloves

orange peel

simple sugar syrup or maple syrup to sweeten

INSTRUCTIONS

Boil water in pot.

Add in sorrel, ginger, berries, cloves, orange peel and let steep for about 1 hr.

While mixture is steeping, make the sugar syrup.

Strain sorrel juice into a pitcher and sweeten with syrup, to taste.

Serve your drink over ice and garnish with orange and lime wedges.

RECIPE TIPS

This recipe uses dried sorrel. If using fresh hibiscus, the drink will be a lighter red.

JAMAICAN RUM PUNCH

FROM: https://recipesfromapantry.com

INGREDIENTS

2 cups (500ml) pineapple juice

2 cups (500ml) orange juice without pulp

1/2 cup (125ml) grenadine

1 1/2 cups (375ml) rum

1/4 cup (60ml) lime juice

lime slices and Maraschino cherries for garnish

INSTRUCTIONS

Mix together the pineapple juice, orange juice, grenadine, rum and lime juice in a small pitcher.

Chill in the refrigerator till needed.

Pour into ice filled glasses, garnish with lime slices and Maraschino cherries, serve and enjoy.

NOTES

JAMAICAN PUNCH RECIPE TIPS

Choose a good rum to make your Jamaican Rum Punch.

This is best made with orange juice without pulp.

You can substitute the grenadine or rum; see variation ideas below.

Feel free to garnish with a all sorts of different Caribbean fruits, depending on what you have on hand. Pineapples and oranges work really well in this Caribbean punch.

It is easier to start with store bought-fruit juices but feel free to juice the fruit yourself before serving.

NUTRITION

Calories: 219kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 215mg | Fiber: 1g | Sugar: 21g | Vitamin A: 124IU | Vitamin C: 39mg | Calcium: 14mg | Iron: 1mg

ROSELLE LEMONADE

1/2 cup dried roselle

5 cups boiling water

1 lemon, thinly sliced

1 orange, thinly sliced

honey, to sweeten

INSTRUCTIONS

Steep dried roselle in boiling water for 15-20 minutes. The longer you steep it, the more concentrated and sour the drink is.

Strain the tea. Mix in lemon and orange slices until well combined.

Add honey to sweeten it.

YIELD: 1 SMALL JAR

CANDIED ROSELLE

Preserve roselle in sugar into Candied Roselle. It surprisingly still retains crunchiness and the taste is similar to sweetened cranberries.

PREP TIME

20 minutes

COOK TIME

5 minutes

TOTAL TIME

25 minutes

INGREDIENTS

500 gr fresh roselle 

1 cup granulated sugar (200 gr)

INSTRUCTIONS

Peel the calyces and discard the seed pods. Rinse the calyces.

Blanch the calyces into boiling water for 2-3 minutes.

Drain the water and submerge the calyces immediately in ice water.

Drain the water. Mix with 3/4 cup sugar until well combined. Put them into a container and cover the calyces with the rest 1/4 cup sugar. 

Refrigerate for 1 week and it's ready to be served.

Planting Seeds

Rub the seeds between a little sandpaper to increase germination (for more on stratification). Plant the seeds in a large pot, as it doesn’t always take well to transplanting or potting up. Transplant out into the garden when the danger of frost has passed; give it two to three foot spacing. I like to underplant the Hibiscus with spilanthes or gotu kola (see the picture below of Hibiscus growing with passionflower, holy basil, spilanthes, shiso and anise hyssop). Hibiscus typically flowers when the days grow shorter in the fall (short-day flowering), but there are varieties that flower earlier in the season, such as the Thai red roselle http://www.southernexposure.com/roselle-thai-red-herb-06g-p-181.html