Hibiscus Gelée Recipes

ROSE HIP-HIBISCUS "ICE CUBES"

Steps:

• Bring 2 cups water to a boil. Add tea bags and herbs. Remove from heat and let stand for 10 minutes. Strain through a fine sieve; discard solids.
• Sprinkle gelatin over remaining 1/4 cup water, and let stand until softened, about 5 minutes. Bring 1/2 cup tea mixture to a simmer in a small saucepan over medium heat. Add sugar, then softened gelatin, stirring, until dissolved. Strain through sieve into remaining tea mixture.
• Pour mixture into a 5-by-9-inch loaf pan. Refrigerate until set, 4 hours or up to overnight. Cut into 1-inch cubes and carefully lift out.

HIBISCUS JELLY

Steps:

• Steep dried blossom in boiling water off heat adding any optional ingredients if using. Steep for 1-2 hour over night is fine.
• Prepare boiling water canner and lids and jars.
• Strain steeped liquid twice the second time through a coffee filter. Discarding solids.
• Place all ingredients but the sugar in a large heavy pot bring to a rolling boil.
• Add sugar and return to a rolling boil.
• Ladle into sterile jars leaving 1/4 inch head space. Wipe rims clean and apply lids and bands.
• Process in a hot water bath covered by 1-2 inches of water for 10 minutes.
• Shut off flame for 5 minutes.
• Remove without tilting the jars.
• Set on a flat surface in a draft free place 12-24 hours.
• Remove bands and wipe jars.
• Label and store in a dark place for 1 year.

HIBISCUS GELéE

Steps:

• In a saucepan, bring water to a boil. Add sugar, stirring until dissolved. Remove from heat, wait 20 seconds, add hibiscus. Steep 10 minutes. Set a mesh sieve over a bowl, strain and press to extract liquid.
• Meanwhile, put gelatin in a small bowl, add ice water to cover. Set aside 5 minutes. When gelatin is soft, use a clean dish towel to squeeze out excess liquid gently.
• Put hibiscus mixture in a saucepan over medium heat. Bring to a simmer. Turn off heat, and add softened gelatin. Whisk until dissolved. Strain liquid into another bowl, and stir in pomegranate juice.
• Cut 1 star fruit into 1/4-inch slices. In a decorative 6-cup mold, arrange half the slices in a single layer. Pour enough hibiscus liquid into the mold to not quite cover star fruit. Place mold in freezer or refrigerator 5 to 20 minutes to set gelatin.
• Arrange half the banana over the gelatin, and gently pour half of the remaining hibiscus liquid into the mold. Scatter pomegranate seeds over the liquid and place mold in freezer or refrigerator for 20 to 45 minutes to set gelatin.
• Gently pour remaining hibiscus liquid into the mold, and scatter remaining banana and star fruit slices over the top. Refrigerate until set, about 2 hours.
• To serve, cut remaining star fruit into 1/4-inch slices. Place in a bowl with pineapple or strawberries and mango, and combine. Invert mold onto a serving dish. Briefly run a hair dryer over the outer surface of the mold to release gelée. Lift off the mold, and serve gelée in slices with some of the mixed fruit and dollops of the yogurt.