Recipe details are AI-generated from the video and may contain errors — for reference only.
Core 1.5 kg of fresh roselle, remove the inner seeds, and keep only the outer petals for later use.
Watch out
Do not tear the outer petals while removing the core, otherwise the flowers will be damaged.
Put the cored roselle into a pot, rinse quickly twice with water, and drain completely.
Watch out
Rinse quickly and do not soak in water for too long, otherwise the natural color will leach out.
Take 150g of dried hawthorn in a bowl, soak in water for 3 minutes, rub and wash clean, rinse 2 to 3 times, drain completely, and put into the pot.
Watch out
Dried hawthorn must be soaked for 3 minutes to soften, otherwise attached dirt cannot be washed off.
Take 200g of rock sugar, rinse the surface simply with water, and put into the pot.
Watch out
Rock sugar only needs a quick surface rinse, do not soak too long to avoid dissolving.
Add 3 liters of water into the pot, bring to a boil on high heat, then turn to medium-low heat and simmer for 20 to 25 minutes.
local_fire_departmentHigh heat to boil, then medium-low heat for 20-25 minutesWatch out
Must turn to medium-low heat after boiling, otherwise continuous high boil will cause overflow.
Be careful of steam burns when moving or opening a freshly boiled hot pot, use oven mitts if necessary.
Turn off heat after cooking, cover the lid and let it steep for 1 hour to fully release the flavors.
Watch out
Do not open the lid while steeping, otherwise aroma and heat will escape and affect the taste.
Pour the brewed roselle tea into a glass pitcher, then pour into small cups and serve.
Watch out
Pour steadily to avoid splashing hot tea and causing burns or spilling on the table.
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