Rosella royale

By: Paul Wilson
From: Taqueria
Serves: 1
Photographer: Chris Middleton

In Mexico the rosella, also known as the wild hibiscus flower, is referred to as the flor de Jamaica. The growing interest in foraged foods has reminded us that there are so many new and interesting wild foods. The Australian riberry, also known as lilly pilly, is one of these. Red currants would make a great substitute. This refreshing aperitif is a great way to start an evening. Made with blanco tequila, homemade rosella tea and crowned with Champagne and native berries, this is the perfect summer drink!

Ingredients

Quantity	Ingredient
30ml	blanco tequila, (see Latin Larder)
30ml	rosella tea, (see below)
10ml	pulque, (see Latin Larder)
	french champagne, chilled
	riberry, (see Latin Larder), to garnish
or	blackberry, to garnish

Rosella Tea

Quantity	Ingredient
250g	sugar
250ml	water
125g	split rosella flowers, (see Latin Larder)
125g	riberries or frozen blackberries
1	cinnamon stick
2cm	piece fresh ginger, peeled and sliced

Method

To make the rosella tea, combine all of the ingredients in a medium saucepan and cook over low heat until simmering, stirring occasionally until the sugar dissolves. Gently simmer for 20 minutes. Set aside to cool. Strain through a fine-mesh sieve, pressing to extract as much flavour from the fruit as possible.
Pour the blanco tequila, 30 ml of the rosella tea and the pulque into a chilled Champagne flute. Top up with Champagne and garnish with a fresh riberry or blackberry.

* Tips

Store any remaining rosella tea in an airtight container in the refrigerator for up to 3 months. Riberries, also known as lilly pillies, are native to Australia and can be sourced frozen from specialty stores or fresh from a bush, if you have access to one. Rosella flowers are available frozen or dried from gourmet food stores.

Tags:: Mexican

Rosella royale

Ingredients

Rosella Tea

Method

* Tips

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