Folks-
This is something I cobbled together on a lark a couple of nights ago that turned out pretty good. Think of it as that Jello flavor you never had in your youth. It's super simple, but I was afraid I might forget it if I didn't write it down.
I may try to make hibiscus Knox Blocks or gumdrops next.
Here it is!
Ingredients:
2 Tbsp unflavored gelatin powder or 2 packets Knox unflavored gelatin
4 cups Hibiscus (sometimes called Jamaica) tea, divided
1/2 cup honey, or 1/3 cup white granulated sugar
1/8 Tsp or less "lite" salt, optional (see notes)
In a small bowl, pour 1/2 cup cool hibiscus tea, and sprinkle the gelatin powder over it to bloom. While the gelatin sits, in a large bowl, add the honey and "lite" salt. Heat up or make the rest of the tea to just below boiling. Pour the hot tea into the large bowl and stir together. Add the gelatin and stir until completely dissolved. Pour into dessert cups and chill in the refrigerator for 4 hours or until set.
Notes: I make hibiscus tea (hot and iced) from bulk hibiscus flowers I buy at Smart and Final. You can often find them with other Mexican goods (cinnamon sticks, brown sugar cones, dry corn husks and dry peppers) in the produce section of the store. Just rinse the amount of flowers you want to use under cold water, place it in some kind of tea infuser, and experiment with it. I never use the last centimeter in the bottom of the teapot because of the sediment it holds.
Morton's "Lite" Salt is a 50/50 blend of potassium chloride and sodium chloride (regular table salt) meant for people trying to keep their sodium levels in check. I find a little bit added to cold drinks like iced tea or Kool Aid type drinks reduces the amount of sugar I want to add while improving the flavor profile. I don't like it much for anything else, but I find it indispensable for cold drinks. One container has lasted me 15 years of this use case, and I still have a lot left. Just get a small container and try it.
