This Jamaican Flower Jelly (made from flor de jamaica, or dried hibiscus flowers) is a gorgeous, ruby-red dessert that features the perfect balance of tart hibiscus and warm spices. In many cultures, this style of gelatin is a beloved, refreshing treat.
By simmering the flowers with a cinnamon stick, you get a deeply aromatic base that is strained, sweetened, and set into clean, beautiful cubes.
Ingredients
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1 Cup Dried Hibiscus Flowers (flor de jamaica)
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1 Whole Cinnamon Stick
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4 Cups Water (divided)
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¾ Cup Granulated Sugar (adjust to taste, or use a low-carb granulated sweetener)
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3 Packets Unflavored Gelatin Powder (about 21g total, or use unflavored agar-agar for a vegan alternative)
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