Somehow found myself buying dried hibiscus with no actual plan until I caught a cold and craved homemade medicinal juice. Medicinal for it’s benefits to the body including lowering blood pressure and prompting weight loss. But like all medicines, hibiscus juice should be taken in moderation - I only take two small cups a day as I’ve previously suffered prolonged periods of low blood pressure and most certainly not keen to go back there.#GoldenApron23

This recipe is my own creation, recently got published in a cookbook exclusively for Oman.I have used fresh pesticide free organic hibiscus flowers from my garden, you can make this from store bought dry hibiscus. Its a great cooler with many health benefits.

Fabulous drink :excited

Umeshu is fun drink to make you own and share with your loved ones!

#colourredHibiscus Fresca, is a refreshing sweetened hibiscus tea popular in Mexico and other parts of Central America. It is an infusion of hibiscus flowers, sweetened with raw sugar and served chilled over ice.Hibiscus tea has a ton of benefits. Hibiscus tea has been known to prevent hypertension, lower blood pressure, reduce blood sugar levels, keep your liver healthy, help with menstrual cramps, help with depression, aid digestion and help with weight management. It's rich in Vitamin C, contains minerals such as flavonoids and has laxative properties. And it tastes delicious!What I love about this drink is the tangy, sweet flavour, the sweet fragrance and the beautiful dark pink or red colour. In China red colour stands for good luck and prosperity. Red colour indicates heat and passion, and that's why valentines day is celebrated with red foods.Red cherries and strawberries symbolize love and romance. Red also stimulates appetite. No wonder!! , this is my favourite drink. ❤

Always thinking of something different to make 🤔 I made my zobo juice ( recipe on here) so since the flowers are edible and very good for you, I made zoboooo jam 😀 now that all the flavors are in the juice I just finish the rest!

Mizu Yōkan is a popular summer Wagashi. I try adding a layer of agar agar on it and put Ajisai (hydrangea) flowers in the crystal layer.

I've made this so many times I've lost count.I make this year-round for breakfast for my mochi-loving husband.If you do up to Step 4 the night before, it's easy to make in the morning.For the dashi stock, you can just use 1 tablespoon of dashi stock granules in 5 cups (1000 ml) of water.When adding salt in Step 4, be sure to taste it while you add it since different types of salt have different levels of saltiness.If you have mari-bu (decorative ball shaped fu) the soup becomes very New Year-sy and festive. For 2 to 3 servings. Recipe by ruruchirin

One of my hubby's lunch at school. He gave me an idea, since I'm planning to just boil all the sweet potatoes we've bought the other day. Now I'm giving it some twist.Ishigaki Mochi is one of Japanese confections and a local sweet of Oita Prefecture. (we lived in Saiki, Oita)Ishigaki means the stone wall.This shape looks like stone wall, so they call it "Ishigaki Mochi." 

Since the strawberry mizu-yokan I made was so delicious, I decided to try it with mango. Since it's troublesome to mash it, I topped the mizu-yokan with cut mango to look like nanohana in bloom.In Step 4, if you cool down the liquid too quickly, it may harden. If this happens, set it over heat again to melt it. Pour into the pan once it is cool to the touch and it thickens to the point where it becomes harder to continue stirring. If using low sugar koshi-an, add 1 tablespoon sugar to accentuate the flavor. Recipe by Asamato