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Watermelon Cooler - part 2




Source of Recipe


Martha Stewart Living May 2009






Recipe Introduction


Rose hip-Hibiscus Ice Cubes





List of Ingredients



• 2 1/4 cup cold water
  
• 4 rose hip-hibiscus tea bags
  
• 8 large basil leaves, torn
  
• 14 large mint leaves, torn
  
• 2 1/4 tsp unflavored gelatin
  
• 1/2 cup sugar
  






Instructions



1. Bring 2 cups water to a boil. Add the tea bags and herbs. Remove from heat and let stand for 10 minutes. Strain through fine sieve; discard solids.
   
2. Sprinkle gelatin over remaining 1/4 cup water and let stand until softened, about 5 minutes. Bring 1/2 cup tea mixture to a simmer over med heat. Add sugar, then softened gelatin, stirring until dissolved. Strain through sieve into remaining tea mix.
   
3. Pour mix into loaf pan. Fridge until set, 4 hours. Cut into cubes.
   



RECIPE CONTINUES

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