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Crushed Berries Hibiscus Jelly

Crushed Berries Hibiscus Jelly

Recipe from


Hibiscus jelly

  • 1/2 cup plus 2 tbsp. sugar

  • 1 cup dried hibiscus flowers (cut and sifted or whole)

  • 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

  • 1/4 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 pepper and ground cardamom.

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