Crystal Rose Tea Jelly
1.
Take 1150ml of cold water and put it in a pot, boil it into boiling water. Take the roselle and put it in a container, flush with boiling water, and let it stand for about 4 minutes
2.
Add white granulated sugar, stir well until the sugar melts, put the white jelly in a bowl, and pour in the remaining cold water several times
3.
Stir evenly into a thin paste. Drain the soaked rose tea to remove the flowers, pour the tea into the thin paste, stir well and then pour it into the pot to boil, simmer for about 1 minute, stirring occasionally
4.
After turning off the heat, let it stand for a while, wait for the temperature to decrease, and scoop it into an ice tray. Place it in the refrigerator and refrigerate after it is completely cold. After a few hours, take it out before eating. Pour some honey or syrup according to your taste.
Tips:
1. The amount of water can be increased or decreased according to the actual situation. It is recommended that the water in the recipe be slightly reduced. The first time you make it, according to the formula of the jelly, it feels a bit more watery, and the finished product is a bit soft.
2. Roselle tastes sour. The amount of white sugar is according to personal taste. It is recommended to put about 15 grams.
3. The amount of the recipe can be made into the amount of about 4 ice trays on the picture, and the amount can be increased or decreased according to your needs.