Instructions:
1. Boil the hibiscus:
-
In a pot, add the dried hibiscus flowers and 1 ½ cups of water.
-
Add the cinnamon stick and cloves.
-
Bring to a boil over medium heat and let simmer for about 10 minutes.
This helps extract the flavor from the flowers and spices.
2. Strain the mixture:
-
Remove from heat and strain the liquid, discarding the flowers, cinnamon, and cloves.
-
Reserve the spiced hibiscus water (this will be your base).
3. Hydrate the gelatin:
-
In a small bowl, pour about ½ cup of the hot hibiscus liquid over the unflavored gelatin.
-
Stir well and let it sit for about 5 minutes so the gelatin blooms (hydrates).
4. Sweeten the hibiscus water:
-
Return the remaining hibiscus liquid (around 3 ½ cups) to the pot.
-
Heat over medium heat and add the sugar, stirring until completely dissolved.
-
Taste and adjust the sweetness if needed.
5. Mix in the gelatin:
-
Add the bloomed gelatin into the hot hibiscus liquid.
-
Stir until the gelatin is fully dissolved and the mixture is smooth.
6. Chill:
-
Pour the mixture into a gelatin mold or serving dish.
-
Let cool at room temperature for a few minutes.
-
Refrigerate for at least 4 hours, or until fully set.
7. Serve:
-
Once set, unmold carefully if desired.
-
For a refreshing twist, drizzle with a bit of lemon juice before serving.
✅ Tips:
-
Serve with fresh fruit for an extra touch.
-
Want a more intense flavor? Let the hibiscus steep longer before straining.
-
This gelatin is naturally vibrant and makes for a beautiful presentation.
Enjoy your floral, citrusy, and aromatic dessert! 🌿🌸
ADVERTISEMENT
