Plum Hibiscus Gelatin

1. 1

   Add hot water to lemon gelatin mix; stir until completely dissolved.

2. 2

   Pour about 1/4 cup into each of 4 (2-qt.)

3. 3

   glass bowls (or into 1 bowl for trial recipe) sprayed with cooking spray.

4. 4

   Refrigerate 15 min.

5. 5

   or until slightly thickened.

6. 6

   Meanwhile, cut plums in half; remove and discard pits.

7. 7

   Partially cut each half into 1/8-inch-thick slices, leaving slices connected at one end.

8. 8

   Flatten each half to separate slices to resemble fan.

9. 9

   Arrange 4 plum fans over gelatin in each bowl; cover with remaining lemon gelatin.

10. 10

    Refrigerate 1 hour or until gelatin is set but not firm.

11. 11

    Bring cold water to boil; pour over flowers in large bowl.

12. 12

    Stir.

13. 13

    Let stand 5 min.

14. 14

    Strain liquid; discard flowers.

15. 15

    Heat liquid to 150 degrees F. Add to cherry gelatin mix; stir until completely dissolved.

16. 16

    Refrigerate until completely cooled.

17. 17

    Pour over gelatin in bowls.

18. 18

    Refrigerate several hours or until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.