To make the jelly, follow the instructions on a packet of raspberry jelly, substituting 2 tablespoons of water for 2 tablespoons of My Secret Kitchen Hibiscus & Rose Nectar. Pour into moulds or glasses and allow to set.
When ready to serve, top the jelly with a ball of ice cream.
Alternatively, serve ice cream and strawberries alongside the jelly, drizzled with more of the Hibiscus & Rose Nectar.
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