Hibiscus Blueberry Jello Recipe
Cool, delicate and sprinkled with fresh rose petals, Hibiscus Blueberry Jello helps you beat the heat this summer. This jello allows you to enjoy a little luxury and satisfy your sweet tooth, guilt free.
The rose petal garnish and colorful hibiscus hues are sure to brighten up your next picnic.
This delectably smooth dessert is tridoshic, meaning it is suitable for all body types, but it has a particular affinity for fiery pitta and sluggish kapha, two body types taxed by heat and humidity in the summer.
Hibiscus' astringency re-tones flushed, overheated skin. Pitta tempers and will be instantly subdued by its cool action and silken texture. Sweet taste in the summertime is soothing to both body and mind.
Blueberry juice, cooling and tart, adds character and depth to this elegant dessert. The cooling and astringent action of Hibiscus Blueberry Jello supports a balanced appetite while its diuretic action promotes water balance in the body.
You’ll feel light and energized after this delectable dessert.
- 1 cup blueberry juice
- 3 cups water
- 3 tablespoons hibiscus powder
- 2 tablespoons jaggery (or sucanat)
- 2 tablespoons kosher gelatin, or a vegetarian form of gelatin.
- 2 tablespoons rose petals
Boil 3 cups of water. Add jaggery and hibiscus powder. Steep for 10 minutes and strain.
Pour 1 cup blueberry juice into a separate large bowl. Add gelatin, or vegetarian substitute, and mix thoroughly. Let sit for 1 minute.
Add the hot hibiscus tea to the gelatin mixture. Stir until gelatin is completely dissolved.
Pour into 12x8 inch baking pan and refrigerate overnight or for a minimum of 3 hours. Cut into squares, or any other wonderful shapes you like.
Garnish with fresh rose petals and serve.