• 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.