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vibrant ruby-red hibiscus iced jelly cubes

Hibiscus Iced Jelly Dessert

This hibiscus iced jelly dessert is light, tangy, and refreshing. Made with dried hibiscus flowers, sugar, and a touch of lemon, it sets into jewel-like cubes that are served over ice with fruit. Perfect for hot summer days.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling time 4 hours
Total Time 4 hours 25 minutes
Servings: 6
Course: Dessert, Summer Treat
Cuisine: Fusion, Global
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 4 cups water
  • ½ cup dried hibiscus flowers
  • ½ cup sugar adjust to taste
  • 1 tablespoon lemon juice
  • 2 tablespoons hibiscus syrup optional, for stronger flavor
  • 3 teaspoons powdered gelatin or agar-agar for vegan version
  • ¼ cup cold water to bloom gelatin
  • Crushed ice or ice cubes for serving
  • Fresh mint berries, or citrus slices (for garnish)

Method
 

Step 1 – Make hibiscus tea
  1. Bring 4 cups of water to a boil. Add dried hibiscus flowers and sugar. Simmer for 5 minutes, then remove from heat. Stir in lemon juice and hibiscus syrup if using. Let steep 10 minutes.
Step 2 – Strain
  1. Strain the liquid through a fine sieve to remove petals. Return liquid to the pot and keep warm on low heat.
Step 3 – Bloom gelatin
  1. Sprinkle gelatin over ¼ cup cold water. Let it sit for 5 minutes until it thickens.
Step 4 – Mix
  1. Stir the bloomed gelatin into the warm hibiscus tea until fully dissolved.
Step 5 – Chill
  1. Pour into molds or a dish. Let it cool to room temp, then refrigerate at least 4 hours until set.
Step 6 – Serve
  1. Cut into cubes or scoop into bowls. Serve over crushed ice with mint, fruit, or a drizzle of hibiscus syrup.

Notes

  • Adjust sweetness before setting the jelly — hibiscus is naturally tart.
  • Agar-agar works instead of gelatin if you prefer a vegan option, but it will set firmer.
  • Make ahead — this jelly keeps in the fridge up to 3 days.
  • Garnish right before serving so the fruit and herbs stay fresh.