Makes 4
INGREDIENTS
2 caffeine-free herbal fruit tea bags of your choice
500ml boiling water
1-2 tablespoons Perfect Sweet® xylitol, to taste
3 tsp powdered gelatine
200g fresh blueberries
Mint sprigs, to decorate
METHOD
Place tea bags in a heatproof jug (for this recipe we used rosehip) and pour in 375ml of the boiling water. Infuse for 10 minutes. Remove the tea bags. Add xylitol to the infused tea and stir to dissolve.
In a small bowl, place the remaining 125ml boiling water, sprinkle over gelatine and whisk until dissolved.
Add sweetened water to the infused tea and stir well. Cool to room temperature.
Divide berries into four 160ml serving glasses and add the room temperature jelly mixture. (The berries will rise to the top if the jelly is too warm.)
Refrigerate for 3 hours or until set. Decorate with mint sprigs before serving.
VARIATION:
Vegan Fruit Tea Jelly
Omit the gelatine and extra boiling water. Place 125ml cold water in a small saucepan. Stir in 1 teaspoon agar agar powder and stand for 5 minutes. Gently bring to the boil and simmer for 1 minute, stirring constantly. Proceed as per recipe.
ABOUT Carolyn Hartz
This October, Carolyn Hartz of SweetLife will launch her long-awaited baking book: Sugar Free Baking - a collection of 60 healthy sugar free and gluten free recipes which prove that giving up sugar does not mean giving up the sweet treats in life. Unlike other ‘sugar free’ baking books, none of the recipes featured in Sugar Free Baking use any hidden or everyday sugars and each of them use 100% natural ingredients, meaning that Carolyn’s recipes can be enjoyed guilt-free.
Sugar Free Baking is priced at $29.95 and stockists will be listed on www.sweetlife.com.au as of October 2015.
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