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Hibiscus Jelly

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Hibiscus has been used to treat indigestion, dissolve phlegm and lower cholestrol. Its infusion has a tangy taste and stunning ruby colour. it is great cocktail/mocktail ingredient!

Make 2 shot glasses 1 heap tsp gelatine 125ml boiling water 1 tsp sugar 3 hibiscus flowers

Infuse hibiscus with the remaining 100ml water for 10 minutes. Add sugar, Stir to dissolve.

Dissolve the gelatine in 25ml of 125ml boiling water. Stir to make sure all gelatine is dissolved. Pour in gelatine mixture into the hibiscus infusion.

Pour mixture into shot glasses. Take out the softened hibiscus and tear them into little ribbons and drop them back into the jelly mixture.

Glad-wrap the glasses and put in the fridge. Enjoy when jelly is set.

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