Chrysanthemum tea+wolfberry jelly

Ingredients

• 25-30 gms first grade dried chrysanthemum tea flowers
• 1-2 tablespoon wolfberries
• 100 g rock sugar
• 1.5 litres water
• 1 packet Jelly Powder (unflavoured)

Preparation

• Wash the chrysanthemum and Chinese wolfberries.
• Bring the water to boil in a pot, when boil pour the hot water over the chrysanthemum tea flowers.
• Cover the lid and let it soak for 30 minutes.
• Sieve the flowers, add in wolfberry and boil for 10 minutes. Add in rock sugar, stir until the sugar dissolves.
• Then, slowly stir in the jelly powder.
• Now, scoop the jelly mixture into selected jelly moulds and let it cool.
• Chill immediately when hardened.

Observations

Note: You can retain the sieved chrysanthemum tea flowers by adding in hot boiling water as it would be a waste to throw them away.

Questions

Photos of members who cooked this recipe

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