I loved this recipe. I changed it a little. I used agar agar, a great product that is a gelatin substitute. It is a sea vegetable. I also added unsweatened pomegranate juice instead of cold water. Next time I will use agave fruit nectar instead of the sugar or some stevia. In stead of the cream I used Pavels Russian non fat yogurt. I loved using the hibiscus flowers. I will use them in other things now. Maybe just for a cup of tea! That was fun!
Crushed Berries with Hibiscus Jelly
Photo: Lisa Romerein
More From Sunset
Set: 6 Hours
Total: 6 Hours, 40 Minutes
Amount per serving
- Calories: 189
- Calories from fat: 30%
- Protein: 2.3g
- Fat: 6.3g
- Saturated fat: 3.6g
- Carbohydrate: 33g
- Fiber: 6.3g
- Sodium: 2.3mg
- Cholesterol: 13mg
- Hibiscus jelly
- 1/2 cup plus 2 tbsp. sugar
- 1 cup dried hibiscus flowers*
- 3/4 teaspoon unflavored gelatin
- 3 cups raspberries
- 3 cups hulled sliced strawberries
- 1 1/2 cups blackberries
- 1 1/2 cups blueberries
- 1/2 cup crème fraîche
- 1 teaspoon finely ground grains of paradise* or 1/4 tsp. black pepper mixed with 1/4 tsp. ground cardamom
- 1. Make jelly: Bring 1 cup water and the sugar to a boil in a small heavy saucepan over high heat, stirring occasionally to help sugar dissolve. Remove from heat and stir in hibiscus flowers. Cover and steep 15 minutes, then strain syrup into a small bowl and discard flowers. Meanwhile, pour 1/4 cup water into another small bowl. Sprinkle gelatin over and let soften 5 minutes. Whisk warm flower syrup into softened gelatin until dissolved. Chill at least 6 hours and up to 3 days. Stir the jelly to loosen before using.
- 2. Crush berries: Right before serving, crush berries in a bowl with a fork, pastry blender, or potato masher.
- 3. Spoon berries into 8 dessert bowls. Stir jelly with a fork to loosen, then spoon over berries. Top each bowl with a spoonful of crème fraîche and a sprinkling of grains of paradise.
- *Find hibiscus flowers (jamaica in Spanish) at Mexican markets. Grains of paradise look like black peppercorns but have a softer flavor that combines pepper with ginger, cardamom, coriander, and nutmeg. Find them online at savoryspiceshop.com
- Make-ahead & packing tips: Jelly, 1 to 3 days ahead; keep chilled in an airtight container. Crush berries at the beach.
- Note: Nutritional analysis is per serving.
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