Hibiscus Jelly
  • 20g MSK Dried Hibiscus Flowers
  • 250ml Stock Syrup
  • 1g MSK Malic Acid
  • 2.5g MSK Carageenan Iota
  • 5g Caster Sugar

In a small pan infuse the Hibiscus flowers and stock syrup over a gentle heat for 10-20 minutes. Remove from the heat and pass the syrup to remove the hibiscus flowers.

Place the infused syrup in a clean pan and whisk in the malic acid. Blend the Carrageenan Iota with the 5g of sugar and whisk into the hibiscus syrup. Bring the mixture to the boil and pour immediately into a tray to set.