Rosella Cordial. Cover flowers with water bring to the boil. Simmer gently until soft & red has faded. Strain remove fruit. Then add a 1 cup sugar to 1 cup of liquid (1 litre of juice = 1 kilo of sugar). Heat gently until all the sugar is dissolved, stirring often. Bring to the boil for one minute. Take off the heat; add juice of lemons, 10 lemons/3 litres of cordial) + 2 tablespoons of citric acid. Boil very briefly. Bottle into clean, dry bottles & seal while still hot. Keeps for a year.