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 TIP You can also make one large jelly. Add an additional 2 leaves of gelatine and refrigerate for at least 6 hours, preferably overnight.
TO DRINK: Paul Cluver Chardonnay 2008, with oak flavour on the palate for the pastry and elegant creaminess in the character to match the richness of the cheeses…
To drink: South African Pink Cap Classique – from Graham Beck, Pongracz, Simonsig or Villiera – with floral notes and acidity to leave the mouth fresh for the…