Recipe adapted from Harvest Diaries, by Christine Stevens (Sunbird, R230)
Print Recipe Rooibos, naartjie and Campari jellies Serves: 4 Cooking Time: 15 mins + extra for setting Ingredients 3 rooibos teabags 425ml boiling water zest of 1 orange zest of 1 lemon 1 packet naartjie or orange jelly mix 60ml (¼ cup) Campari orange zest, to serve Instructions 1 Steep the rooibos teabags in 125ml
COOK’S TIPS For firmer jelly, add an extra gelatine leaf (this applies to all recipes using gelatine leaves). Use a little less rose-water if you prefer a subtler…
To drink: Nederburg Winemasters Noble Late Harvest 2009, with balanced fruit acidity to tame the sweetness and accommodate the dairy characters.