Strawberry and vanilla rooibos ice jelly
(19 Oct 2017)

Strawberry and vanilla rooibos ice jelly

Strawberry and vanilla rooibos ice jelly

Recipe by Angie Boyd

7.5ml Gelatine powder
15ml Water
250ml Freshpak strawberry & vanilla rooibos tea, freshly brewed
80ml honey
250ml fresh strawberries
8-10 Wooden popsicle sticks

In a small bowl, sprinkle the gelatine over the water and leave to ‘sponge’ for 5 minutes.
Add the sponged gelatine to the warm tea and stir to dissolve.
In a food processor, whizz the strawberries and honey together until smooth.
Mix the tea and strawberry puree together until smooth.
Pour the mixture into an ice-tray or lolly moulds and leave until half frozen.
Now place popsicle sticks into the centre of each lolly.
Freeze until firm ( at least 6 hours or overnight).
To unmould: Dip into warm water and twist the stick to help release the jelly lolly. 


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