Hibiscus-Rose Jelly
Serves: ¼ cup
 
Ingredients
  • 1⁄4 cup water
  • 2 tablespoons packed fresh raspberries
  • 1⁄2 teaspoon loose-leaf dried hibiscus*
  • 1⁄4 teaspoon powdered gelatin
  • 1⁄8 teaspoon rose water
Instructions
  1. In a small saucepan, heat together 1⁄4 cup water, raspberries, and hibiscus over medium-high heat until raspberries soften and liquid is red. Remove from heat and strain through a fine-mesh sieve into a heatproof bowl, discarding solids. Let cool completely.
  2. Sprinkle gelatin over cooled raspberry mixture and let bloom for 5 minutes. Cook mixture over medium-low heat, stirring constantly, until gelatin dissolves. Remove from heat. Stir in rose water. Let cool slightly but use before jelly sets.
Notes
*We used Badia® Hibiscus Tea/Sorrel.
Recipe by TeaTime Magazine at https://teatimemagazine.com/hibiscus-rose-tartlets/