Jamaica flowers give this dish a delightful tangy flavor, making it a perfect accompaniment for any palin meat dish.
- 3 Tbsp. plus 1 tsp. unflavored, powdered gelatin
- 1/4 C. jamaica flowers
- 1 C. red wine
- 1 1/2 C. sugar
- 1 qt. water
- 3 drops red food coloring
Soften the gelatin in 1 cup of water.
Boil the jamaica in 3 cups of water and reduce to 2 cups of concentrated liquid.
While the jamaica is still warm, mix it with the gelatin. Add the sugar and when it is almost cold, add the wine and the food coloring.
Place this in the refrigerator. Once set, press it through a ricer.
Published or Updated on: January 1, 2006