Roselle Herbal Tea

Roselle is drunk as a tea, believed to also reduce cholesterol. Roselle fruits are harvested fresh, and their calyces are made into a drink rich in vitamin C and anthocyanins. It's very cool!!!

In India, Africa and Mexico, all above-ground parts of the roselle plant are valued in native medicine. Infusions of the leaves or calyces are regarded as diuretic, cholerectic, febrifugal and hypotensive, decreasing the viscosity of the blood and stimulating intestinal peristalsis. Pharmacognosists in Senegal recommend roselle extract for lowering blood pressure. In 1962, Sharaf confirmed the hypotensive activity of the calyces and found them antispasmodic, anthelmintic and antibacterial as well. In 1964, the aqueous extract was found effective against Ascaris gallinarum in poultry. Three years later, Sharaf and co-workers showed that both the aqueous extract and the coloring matter of the calyces are lethal to Mycobacterium tuberculosis. In experiments with domestic fowl, roselle extract decreased the rate of absorption of alcohol and so lessened its effect on the system. In Guatemala, roselle "ade" is a favorite remedy for the aftereffects of drunkenness.

In East Africa, the calyx infusion, called "Sudan tea", is taken to relieve coughs. Roselle juice, with salt, pepper, safetida and molasses, is taken as a remedy for biliousness.

Ingredients of Roselle Herbal Tea
- 10-12 pieces of Roselle flower (dried or fresh)
- 2 cups boiling water
- 2-3 tablespoons sugar (up to your taste)

Cooking Instructions of Roselle Herbal Tea
1. In the teapot with boiling water, add Roselle flower and boil (using low heat for approximately 10-12 minutes). Add sugar and boil until it melted - the amount of sugar up to your taste.

2. Filter the juice and allow to cool, serve over ice.