Fresh roselle 300 g
Water 1 litre
Sugar 1/2 cup (adjust the sweetness to your liking)
Lemon juice 1 tbsp (optional)
Peel out the petals of roselle, discard the hard round seed in the middle.
Clean the petals thoroughly.
Bring water to boil and add roselle and sugar. Cook for 30 minutes or until the flower become soggy and tasteless.
Best serve chilled.