Did you know you can use tea as a flavouring in all sorts of cooking? These vegetarian jellies are simple to make and you can use all sorts of fruit, whatever is in season!

Jelly with Cherries
Cooking with tea has never been more exciting!


Make a rooibos (redbush) tea with 3tsp loose rooibos tea or redbush tea and 300ml hot water. Infuse for 5 minutes.

Put the sugar and lemon juice into a sauce pan, than strain the rooibos tea on top. Stir to dissolve the sugar, if the sugar doesn't dissolve, just gently heat the mixture until it does.
Turn off the heat and let it cool completely.

Once completely cooled down, add the vegetarian gelatine and bring to a boil, while stirring continuously. 
(vegetarian gelatine works differently from beef gelatine, you have to add the vegetarian gelatine to cold liquid and than heat up, rather than adding it to hot liquid.)

Divide the cherries (or other fruit) in 4 dessert glasses or bowls, add the jelly and leave to set. This might take up to an hour!

Whisk the double cream with the rose water while slowly adding the icing sugar.

Add the rose water flavoured cream on top of the vegetarian cherry jellies!

Bon appetite!


  • 3tsp loose rooibos tea (redbush tea)
  • 300ml hot water
  • 1tbsp lemon juice
  • 300g cherries (or other fruit)
  • 1tsp vegetarian gelatine
  • 225g sugar
  • 200ml double cream
  • few drops of rose water
  • 50g icing sugar