- Wash and drain the dried roselle flowers.
- Bring the water to a boil and add the salt. Stir until dissolved.
- Add the flowers to the pot. Boil for 10 mins.
- Add the brown sugar and stir until fully dissolved.
- Pass through a filter cloth or colander into a measuring cup/jug.
- Pour the roselle tea into serving glass. Serve with a slice of lime.