Naartjie & Chamomile Jelly Recipe
A gluten-free, dairy-free and sugar-free dessert (or breakfast!) with health benefits!
Equipment
- 1 Juicer, or citrus squeezer
- ! sieve
- 1 Saucepan
- 1 Kettle
- 1 Whisk
- 1 Bowl
Ingredients
- 375 ml naartjie (mandarin) juice or any other fruit juice (except pineapple)
- 125 ml water hot
- 2 herbal tea bags e.g. chamomile tea, hibiscus tea
- 1 1/2 tbsp gelatine powder organic and preservative-free like Great Lakes Gelatine
- 1 tsp sweetener of choice e.g. raw honey, monk fruit powder, non-GMO xylitol, Erythritol, Stevia
Instructions
- Squeeze some naartjies until you have 375ml naartjie juice. You may want to pour the juice through a sieve to remove any ‘bits’ (Mila is not a fan of ‘bits’!)
- Pour the hot water into a mug with the tea bags and allow the tea to steep for 5 minutes.
- Remove the tea bags and reheat the tea in a pot on the stove.
- Remove from the stove and add the gelatine powder. Whisk until all the gelatine has dissolved.
- If you are using a sweetener, add it to the gelatine solution and stir to dissolve.
- Add the naartjie juice to the gelatine solution and stir.
- Pour the liquid into moulds or a big bowl.
- Place in the fridge for 2 – 3 hours to set.
Notes
Variations:
- If you want really intense naartjie flavour and/or don’t want to use tea, you can replace it with 125ml additional naartjie juice (heated but not boiling).
- When it comes to Jelly flavours you are only limited by your imagination! You can use any flavor of tea, with any freshly pressed fruit juice – besides pineapple juice that is. The digestive enzymes in pineapple juice prevent the gelatin from setting.