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Hibiscus Tea Jello Cups

Hibiscus Tea Jello Cups

Hibiscus Tea Jello Cups

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Experience the essence of summer with these Hibiscus Jello Cups, a refreshing dessert that captures the vibrant spirit of Fourth of July celebrations. Infused with the fruity, tart essence of hibiscus, each delicate cup offers a cool sensation reminiscent of a summer punch. Topped elegantly with whipped cream and fresh blueberries, these cups are a delightful indulgence that embodies the season's colors and flavors, perfect for brightening any summer gathering.
Yields
6.0 servings
Prep Time Total Time
10 min 10 min
What You'll Need
  • Kettle or pot (for boiling water)
  • Tea infuser or strainer
  • Large bowl
  • Whisk
  • Measuring cups and spoons
  • Six small serving cups or molds
Hibiscus Tea Jello Cups

Ingredients

  • 4 tablespoons loose hibiscus tea
  • 4 cups water
  • 1 cup granulated sugar
  • 4 packets unflavored gelatin
  • Whipped cream (for garnish)
  • Fresh blueberries (for garnish)

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Directions

  1. Boil 4 cups of water in a kettle or pot.
  2. Place the loose leaf hibiscus tea in a tea infuser or directly into the pot. Pour the boiling water over the tea and let it steep for 5-7 minutes.
  3. Remove the tea infuser or strain the tea leaves from the pot, ensuring only the hibiscus tea remains.
  4. Stir in 1 cup of granulated sugar until fully dissolved.
  5. In a large bowl, sprinkle 4 packets of unflavored gelatin over 1 cup of cold water. Let it sit for 1-2 minutes to bloom.
  6. Pour the hot hibiscus tea mixture over the bloomed gelatin, whisking continuously until the gelatin is fully dissolved.
  7. Pour the mixture evenly into six small serving cups or molds.
  8. Allow the jello cups to cool to room temperature, then refrigerate for 2-4 hours or until set.
  9. Before serving, garnish each jello cup with a dollop of whipped cream and a few fresh blueberries.
Hibiscus Tea Jello Cups

Hibiscus Tea Jello Cups

COOK TIME:
  • 4 tablespoons loose hibiscus tea
  • 4 cups water
  • 1 cup granulated sugar
  • 4 packets unflavored gelatin
  • Whipped cream (for garnish)
  • Fresh blueberries (for garnish)
  1. Boil 4 cups of water in a kettle or pot.
  2. Place the loose leaf hibiscus tea in a tea infuser or directly into the pot. Pour the boiling water over the tea and let it steep for 5-7 minutes.
  3. Remove the tea infuser or strain the tea leaves from the pot, ensuring only the hibiscus tea remains.
  4. Stir in 1 cup of granulated sugar until fully dissolved.
  5. In a large bowl, sprinkle 4 packets of unflavored gelatin over 1 cup of cold water. Let it sit for 1-2 minutes to bloom.
  6. Pour the hot hibiscus tea mixture over the bloomed gelatin, whisking continuously until the gelatin is fully dissolved.
  7. Pour the mixture evenly into six small serving cups or molds.
  8. Allow the jello cups to cool to room temperature, then refrigerate for 2-4 hours or until set.
  9. Before serving, garnish each jello cup with a dollop of whipped cream and a few fresh blueberries.

Hibiscus Tea Jello Cups

Experience the essence of summer with these Hibiscus Jello Cups, a refreshing dessert that captures the vibrant spirit of Fourth of July celebrations. Infused with the fruity, tart essence of hibiscus, each delicate cup offers a cool sensation reminiscent of a summer punch. Topped elegantly with whipped cream and fresh blueberries, these cups are a delightful indulgence that embodies the season's colors and flavors, perfect for brightening any summer gathering.
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