HIBISCUS SABDARIFFA JELLY (Gelée d'Hibiscus)
The tangy flavour of red fruits in a flower
The variety of hibiscus used for this jelly (Hibiscus Sabdariffa) is more commonly known as Roselle in Australia and Bissap in Africa. This hibiscus jelly is made from juice extracted from petals by way of infusion
This hibiscus jelly is often enjoyed for breakfast and can also be used in dessert to add a tangy touch.
- Juice of sorrel countries (water, Hibiscus Sabdariffa), sugar, water, thickener: pectin - Prepared with 16g of fruit per 100g. Total sugar content: 55g per 100g / Keep refrigerated after opening.