Soft flower jellies topped with Champagne

December 10, 2015 (Last Updated: January 11, 2019)

Soft flower jellies topped with Champagne

By Jacques Erusmus Serves: 6
Cooking Time: 10 minutes + 2 – 3 hours, to set


  • 2,5ml (½ tsp) dried hibiscus flowers
  • 10ml (2 tsp) edible fragrant blossoms/flowers (orange, lime, lemon or geranium)
  • 50ml sugar
  • pinch salt
  • 250ml (1 cup) boiling water
  • 2 (4g) gelatine leaves, softened in a little cold water
  • Champagne/sparkling wine, to top



Place the dried hibiscus flowers, edible flowers, sugar and salt in a glass jug and add the boiling water. Allow to infuse, 5 minutes, before removing the hibiscus pieces. Add the softened gelatine leaves and stir lightly to dissolve. Allow to cool.


Divide the mixture evenly among 6 Champagne flutes or tumbler glasses and refrigerate to set, 2 – 3 hours.


Top with ice-cold Champagne or sparkling wine and serve with a small spoon on the side.



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