Ingredients
500 ml mixed berry tea (use your favourite blend)
a little squeeze of lemon juice
one quarter of a teaspoon vanilla powder
one quarter of a teaspoon powdered cloves
5 tablespoons rice malt syrup
3 teaspoons powdered agar agar
Makes 4 servings.
Directions
Pour the mixed berry tea into a heavy saucepan and bring to a simmer. Add the lemon juice, vanilla and cloves and stir. Stir in the rice malt syrup and cook for a couple of minutes then add the agar agar, and keep cooking for about 5 minutes, while stirring continuously. Remove the saucepan from the heat and pour the hot berry tea mixture into a baking pan (use a steel or ceramic oven pan), then set aside and allow to cool, first at room temperature then in the ridge (at least 2 to 3 hours). When it is cold and completely firm, you can cut the jelly into squares and serve.
Posted in: autumn,breakfast and brunch,cooked,desserts,finger food,fruits,gluten-free,lunch-box,picnic,snacks,spring,summer,sweet,winter
VERSIONE ITALIANA
