• 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 (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.

    2

    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.

    3

    Divide between serving glasses and set in the refrigerator for 3 hours.

    4

    Serve the jellies topped with fresh curls of orange zest.

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