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Rose-hip-hibiscus tea bags impart an aromatic quality to these tiny gelee cubes.

Martha Stewart Living, May 2009

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Recipe Summary

Yield:
Makes about 32
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Ingredients

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Directions

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  • Bring 2 cups water to a boil. Add tea bags and herbs. Remove from heat and let stand for 10 minutes. Strain through a fine sieve; discard solids.

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  • Sprinkle gelatin over remaining 1/4 cup water, and let stand until softened, about 5 minutes. Bring 1/2 cup tea mixture to a simmer in a small saucepan over medium heat. Add sugar, then softened gelatin, stirring, until dissolved. Strain through sieve into remaining tea mixture.

  • Pour mixture into a 5-by-9-inch loaf pan. Refrigerate until set, 4 hours or up to overnight. Cut into 1-inch cubes and carefully lift out.

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