Boiling the Hibiscus : Food
Place the hibiscus flowers in a pot with 1 1/2 cups of water.
Add the cloves and cinnamon stick.
Cook over medium heat until the water boils, then let it boil for about 10 minutes. This will help extract the flavor of the hibiscus and spices.
Straining the Mixture:
Once it has boiled, remove from the heat and strain the mixture to separate the hibiscus flowers, cloves, and cinnamon. Reserve the remaining liquid (this is the spiced hibiscus water).
Preparing the Gelatin: Tea
In a small bowl, place the packet of unflavored gelatin and add some of the hot hibiscus liquid (about 1/2 cup). Dissolve well and let it sit for about 5 minutes to allow the gelatin to hydrate.
Dissolve the sugar :
Return the hibiscus liquid (approximately 3 1/2 cups) to the pot and reheat over medium heat.
Add the sugar (adjust to your liking) and stir well until completely dissolved.
Mix the gelatin with the hibiscus water :
Once the hibiscus liquid is hot, add the softened gelatin and mix well until completely dissolved.
Refrigerate :
Pour the mixture into a gelatin mold and let it cool to room temperature for a few minutes.
Then, refrigerate for at least 4 hours, or until the gelatin is completely set.
Serve :
Once the gelatin has set, you can carefully unmold it.
If desired, add a squeeze of lemon juice before serving for a refreshing touch.
And that’s it! Now you have a super aromatic and delicious hibiscus and clove gelatin. You can serve it with fresh fruit or enjoy it on its own.
