spoonful of the rosella confit flowers and some syrup onto yoghurtorice creamorjust garnish a dessert plate. Coarsely chop the wild rosella fruit confit as a garnish for meats, poultry (better than cranberry sauce with turkey)ora simple salad. Great with cheeseoras something different, try dropping some of the fruit along with a dash of the syrup into a sparkling white wineorchampagne.
And how about a wild rosella vodkatini? They make great mixer cocktailsoreven non-alcoholic mocktails.
Recen