Reviews
Add Rating & Review
Back to Rose Hip-Hibiscus “Ice Cubes”
All Reviews for Rose Hip-Hibiscus “Ice Cubes”
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Rose Hip-Hibiscus Ice Cubes
Recipe Summary
Yield: Makes about 32
Ingredients
Ingredient Checklist
2 1/4 cups cold water
4 rose hip-hibiscus tea bags
8 large basil leaves, torn (1/4 cup)
14 large mint leaves, torn (1/4 cup)
Scant 2 1/4 teaspoons unflavored gelatin (one 1/4-ounce envelope)
1/2 cup sugar
Gallery
Rose Hip-Hibiscus Ice Cubes
Recipe Summary
Yield: Makes about 32
Gallery
Rose Hip-Hibiscus Ice Cubes
Rose Hip-Hibiscus Ice Cubes
Rose Hip-Hibiscus Ice Cubes
Recipe Summary
Yield: Makes about 32
Recipe Summary
Yield: Makes about 32
Yield: Makes about 32
Makes about 32
Ingredients
Ingredients
- 2 1/4 cups cold water
- 4 rose hip-hibiscus tea bags
- 8 large basil leaves, torn (1/4 cup)
- 14 large mint leaves, torn (1/4 cup)
- Scant 2 1/4 teaspoons unflavored gelatin (one 1/4-ounce envelope)
- 1/2 cup sugar
Directions
Bring 2 cups water to a boil. Add tea bags and herbs. Remove from heat and let stand for 10 minutes. Strain through a fine sieve; discard solids.
Sprinkle gelatin over remaining 1/4 cup water, and let stand until softened, about 5 minutes. Bring 1/2 cup tea mixture to a simmer in a small saucepan over medium heat. Add sugar, then softened gelatin, stirring, until dissolved. Strain through sieve into remaining tea mixture.
Pour mixture into a 5-by-9-inch loaf pan. Refrigerate until set, 4 hours or up to overnight. Cut into 1-inch cubes and carefully lift out.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Rose Hip-Hibiscus “Ice Cubes”
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Rose Hip-Hibiscus “Ice Cubes”
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
