Ingredients

10g Rosella Confit*

90ml water

50g sugar

20ml umeboshi plum vinegar or good quality red wine vinegar

wasabi to taste

(*Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=2&products_id=27)

Preparation

  1. In a small saucepan, combine the water and sugar and dissolve over medium heat
  2. Remove from heat and add vinegar.
  3. Cool before adding rosella extract.
  4. Take a tablespoonful of liquid and in a small bowl, mix this with the wasabi paste to make a slurry.
  5. Add this back into the main mixture and taste.
  6. Repeat with more wasabi, if necessary or desired.