- 2 Rooibos tea bags
- 2 cups water
- 4 cardamom pods
- 2 ripe guavas
- 1/2 cup sugar
- 1 cup water
- 2 star anise
- 1 large packet of gelatin
- 1 pear
To make the tea: In a small saucepan bring rooibos teabags to the boil in the water. Add cardamom pods and simmer for 20 minutes.
Remove the teabags and allow the mixture to cool. Top half a glass of tea with sparkling mineral water and crushed ice.
To make the jelly: Place the guavas, peeled and cut into chunks, into a deep saucepan with the sugar, water and star anise.
Bring to the boil, then reduce the heat and simmer until the guava has cooked to a pulp. Strain through a fine-mesh strainer – the liquid should be glossy and transparent.
Then, for every 250ml (1 cup) of liquid, add 15ml (1T) gelatin and dissolve while still warm. Pour into a small container lined with clingfilm and place in the refrigerator until set.
Remove with the clingfilm from the container and use a small cutter to press out shapes. Cut a pear into thin wedges and remove the pip section. Set a jelly on each pear wedge.
Cook’s tip: For a cocktail, add a tot of Martini to the tea.