Wild Rosella and Wasabi Dressing
By: Vic Cherikoff
Published: Thursday, August 26, 2010 - 7:15pm

Ingredients




10 grams Rosella Confit*
90 milliliters water
50 grams sugar
20 milliliters umeboshi plum vinegar or good quality red wine wasabi to taste
( *Can be found at: 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.