Roselle Calyxes in syrup

2 cups whole Roselle calyxes, seed capsule removed

1 1/4 cup sugar

1 cup water

 

Heat the sugar and water until sugar is completely dissolved.  Add washed calyxes, bring to a boil, and then reduce to simmer.  Continue cooking until liquid is reduced by one-third.  Cool.  Strain if you wish just syrup or leave whole calyxes in the syrup to use in cocktails and desserts.  The syrup will remain fresh in the refrigerator for up to a year. 

A calyx and a little syrup in the bottom of a glass of white wine is special.  Or use the sauce over ice cream, cake, or cheesecake.  Delicious!