Cold water
135g packet gelatine (use agar agar if vegan)
3 Tick Tock Original Rooibos teabags
330ml boiling water
75g raspberries
75g strawberries, halved
Tick Tock Earl Grey Rooibos Ice Cream, to serve
Half fill a bowl with cold water and lay the gelatine sheets in it to soften them.
Add the Tick Tock Original Rooibos teabags into a measuring jug with the boiling water. Leave to steep for 3 minutes, and then remove and discard the teabags.
Take the gelatine sheets out of the cold water and stir them into the tea. Leave the mixture to cool.
Once cool, add the raspberries and strawberries to the mixture. Pour into the jelly mould (we used a 1000ml mould) and place in the fridge to set for 5-6 hours.
Serve with a scoop of Tick Tock Earl Grey Rooibos Ice Cream and enjoy!
