40g fresh honeysuckle (Lonicera japonica) flowers or 20g if using dried
10g fresh jasmine (Jasminum grandiflorum) flowers or 5g if using dried
500ml water
1 tsp green tea leaves
1 sachet powdered gelatine
4 tbsp orange blossom honey, or to taste
juice ½ lime
1 Wash the honeysuckle and jasmine flowers. Heat the water until hot (about the temperature of a hot bath), but do not allow it to boil. Pour into a jug with the tea leaves and flowers. Cover and leave to stand. Once cooled, place in the refrigerator for 24 hours.
2 Next day, strain the liquid into a pan, discarding the tea leaves and flowers. Heat the liquid gently until just below boiling point. Take off the heat, whisk in the gelatine, honey and lime juice. Pour into small tumblers or bowls, then cool and refrigerate until set like a loose jelly. This makes enough for 3 doses across 1 day.
3 Serve in tumblers or small bowls with jasmine and honeysuckle flowers for decoration.
USE Eat the jelly 2–3 times a day, or as required.
STORAGE Refrigerate and use within 2 days.
