Rosella and Passionfruit Punch

Rosella and passionfruit punchrosella

500 g rosellas hulled and seeded
1 cup lemon juice or a combination of lemon and lime juice
4 cups water
2 cups white sugar
A piece of lemon rind about the size of a tablespoon, pith removed
1 teaspoon citric acid
4 passionfruits, pulped

Soda water to serve

Decorate with rosella flowers and lemon halves in a Martini Glass
Simmer rosellas with the lemon juice, sugar, water, lemon rind and citric acid for 5-10 minutes til soft.
Remove from heat then add the passionfruit pulp. Allow to cool. Strain through a sieve or muslin.
Bottle into sterilised bottles with a tight cap
Cool and serve with ice and soda water to dilute.