An old friend from London came over for dinner at the weekend. I had cooked my weekly batch of chicken curry and with Sydney warming up for the summer, I was inspired to make Shwedaung salad: coconut chicken curry, noodles, shredded white cabbage, raw shallots and fresh coriander. It was a perfect supper teamed with a good bottle of red.
Earlier in the day I thumbed through my cookbooks looking for something easy to make for dessert. It was one of those last minute dinner plans and I was not prepared for rustling up something special to end the meal. I had to settle for a dessert made from whatever lay in the cupboards.
Christopher had bought some roselle buds, dried dark red flowers of the roselle plants, from the Thai supermarket last week. We love drinking this – made with hot water and a touch of honey to balance the sharpness of the roselle. I think it is rather similarly to the fruity sourness of tamarind. So here was an idea.
I boiled a generous handful of dried roselle buds in enough water to serve three people. Stirred in some honey making it sweeter than normally (when frozen it will not be so sweet) and a pinch of salt to bring out the flavour. Then poured the liquid through a fine sieve into a plastic container. It was left in the freezer, occasionally stirred with a folk to break up the ice crystals until it was served in a glass.