HIbiscus soup

20 min
Temperature: Cold
Additional culinary preparation: Sweet
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Water 0.125 l
Flor de Hibiscus 7.5 g
Sugar 0.01 kg
Fish tails 1.0 g
Elaboration
  • Place the gelatin sheets into cold water.
  • Bring a saucepan filled with water to boil. Turn off the heat and add in the hibiscus.
  • Put the lid on and allow to infuse for 4 minutes.
  • Strain and add the sugar and the gelatin sheets, stirring constantly until dissolved.
  • Let it rest in the fridge until it sets.
  • Just before serving, stir the jelly to break it up and place on a plate.
Nutritional information (1 portion)
Energy
8.65
kcal
Carbohydrates
1.99
g
Proteins
0.14
g
Lipids
0.0
g
Fiber 0.0 g
Saturates 0.0 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 0.0 mg
Calcium 0.04 mg
Iron 0.0 mg
Zinc 0.0 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 0.0 ug
Salt (Sodium) 0.0 mg
Sugars 1.9 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.