Chrysanthemum Tea+Wolfberry Jelly 菊花枸杞果冻

The weather has been hot and humid for the past few weeks until now, it is a perfect time for me to make Chrysanthemum Tea. Chrysanthemum has cooling effect on the body, it also detoxifies the blood; helps with sinus congestion, high blood pressure, and can also calm the nerves.

While planning to make the drink, I came out with an idea of making them into jelly by adding some wolfberries to the tea. So I will have both cooling beverage and refreshing dessert at the same time.

INGREDIENTS:
25-30gms first grade dried chrysanthemum tea flowers
1-2 tbsp wolfberries
100g rock sugar
1.5 litres water
1 packet Jelly Powder (unflavoured)

PREPARATION:
Wash the chrysanthemum and Chinese wolfberries. Bring the water to boil in a pot, when boil pour the hot water over the chrysanthemum tea flowers. Cover the lid and let it soak for 30 minutes. Sieve the flowers, add in wolfberry and boil for 10 minutes. Add in rock sugar, stir until the sugar dissolves. Then, slowly stir in the jelly powder. Now, scoop the jelly mixture into selected jelly moulds and let it cool. Chill immediately when hardened.

Note: You can retain the sieved chrysanthemum tea flowers by adding in hot boiling water as it would be a waste to throw them away.