Luna Park, across Lavender Bay

Blackberry & Rosella

Dark and tart, with a cranberry-like crimson tang

Inky blackberries cooked down with native rosella calyxes — tart, jewel-red and a little wild. Our bestseller.

280g · $9.80

How it's made

Rosella calyxes are simmered first to draw out their colour and natural pectin, then the blackberries go in for a short, hot boil so the fruit keeps its shape.

What goes in

Blackberries

Thornless berries from Tasmanian and Southern Highlands growers, frozen at peak

Rosella (native hibiscus)

Fresh calyxes in late summer from Queensland growers; dried the rest of the year

Sugar

Raw cane sugar from northern NSW

Helen suggests

• — Teacake on the harbourside lawn
• — Sponge or layer-cake filling
• — Swirled over vanilla ice cream