Teaberry Gelatin Recipe by Mangia
Teaberry Gelatin
This is retro and wonderful, and nothing at all like the flavored gelatin molds with fruit that you ate as a child. A refreshing mix of fruit teas and fresh berries, it is as pretty as can be and delicious as part of a summer buffet. Just the conversation it generates makes it worth trying!
Ingredients
- 12 cups water
- 3 bags Red Zinger Tea
- 3 bags Lemon Zinger Tea
- 3 bags raspberry tea
- 2 bags black currant tea
- 1 cup honey
- 4 ounces unflavored gelatin
- ½ pint fresh blueberries plus additional for optional garnish
- ½ pint fresh raspberries plus additional for optional garnish
- ½ pint blackberries plus additional for optional garnish
Instructions
- In a large saucepan, bring 10 cups of the water to a boil.
- Put all the tea bags in a large, heat- proof bowl or wide-mouth pitcher. Pour the boiling water over them and let steep 20 minutes. Remove the tea bags and stir in the honey until dissolved.
- Pour the 2 remaining cups of (cold) water into a small bowl. Stir in the gelatin and let stand for several minutes until thickened. Add the gelatin to the tea, stirring to blend.
- Pick over, rinse, and dry all the berries.
- Rinse a 12-cup mold, such as a bundt pan or ring mold, in cold water. Place the mold in a large bowl of ice cubes. Ladle 1 ½cups of the tea mixture into the mold. Let stand until it starts to set, 10 to 15 minutes, then scatter some of the berries over the mixture. Pour in another 1 ½ cups, let set, and follow with more berries.
- Continue to make layers with the tea mixture and berries, always letting
- the gelatin set before adding another layer of berries, until all of the tea mixture and fruit have been used. Remove the mold from the ice bath, cover carefully with plastic wrap, and refrigerate until the salad is completely set. Allow at least 4 hours, or let it set overnight.
- To unmold, lower the bottom of the mold into a bowl of hot water; let stand 1 or 2 minutes to loosen the gelatin. Invert the mold onto a serving platter and garnish with additional berries, if desired. To store, cover loosely with plastic wrap and refrigerate for up to 2 days.
