Rooibos, naartjie and Campari jellies

December 9, 2010 (Last Updated: January 11, 2019)
Rooibos, naartjie and Campari jellies recipe

Rooibos, naartjie and Campari jellies

Serves: 4
Cooking Time: 15 mins + extra for setting


  • 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.

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