Hibiscus-Berry Gelatins

1. 1

   In a large heatproof bowl, combine the hibiscus, zest and thyme.

2. 2

   Add 4 cups of boiling water and let stand for 15 minutes, stirring occasionally, until the liquid is rosy pink.

3. 3

   Strain the liquid into a microwave-safe pitcher, stopping when you reach the grit at the bottom.

4. 4

   Measure out 3 cups.

5. 5

   Pour 1 cup into a small bowl and sprinkle the gelatin over it.

6. 6

   Let stand until softened, about 5 minutes.

7. 7

   Scrape the softened gelatin into the pitcher and stir in the sugar and lemon juice.

8. 8

   Microwave the mixture for 10 to 15 seconds, until the gelatin is melted and the sugar is dissolved.

9. 9

   Refrigerate until chilled but not set, about 30 minutes.

10. 10

    Pour the mixture into eight 1/2-cup molds and refrigerate until partially set, about 30 minutes.

11. 11

    Poke the berries into the gelatin and refrigerate until completely firm, at least 4 hours and preferably overnight.

12. 12

    Dip one mold at a time in a pan of hot water for 5 seconds.

13. 13

    Invert a plate over the mold and invert the mold and plate.

14. 14

    Lift off the mold.

15. 15

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.