- 2 hibiscus tea bags
- 250 g raspberries
- 120 g blueberries
- 2 t honey
- 4 cups plain yoghurt
- 100 g pistachios, shelled
Brew the tea bags in 1 cup boiling water. allow to cool, then place 1⁄4 cup tea and half of the raspberries in a jug. Blend using a hand-blender until smooth and well combined.
Heat the blueberries, honey and remaining hibiscus tea in a small saucepan over a medium heat until the berries soften and burst.
Divide the yoghurt between individual serving dishes and pour over the raspberry-and-hibiscus tea. add the blueberries and scatter with the pistachios and remaining raspberries before serving.
Cook's note: This yoghurt is just as great for breakfast as it is for dessert. I love the way the blueberries burst into vibrant colour.