Rooibos, naartjie and Campari jellies
- 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
Steep the rooibos teabags in 125ml (½ cup) of the boiling water. Stir in the orange and lemon zest and leave to steep for 5 minutes, then strain and discard the solids.
Pour the remaining 300ml boiling water over the jelly powder in a jug and stir until dissolved. Add the rooibos mixture and the Campari and stir well.
Divide between serving glasses and set in the refrigerator for 3 hours.
Serve the jellies topped with fresh curls of orange zest.