Ingredients:
1 large double handful of pineappleweed flower tips (flower and greens)
500ml water
1 sachet (12g) gelatine
1 tbsp sugar or honey (optional)
1 tub coconut yoghurt (optional)
Method:
Cover the pineappleweed tops with the water and simmer on a very low heat for 15 minutes with the lid of your saucepan firmly on to prevent the loss of volatile oils. If you have a sweet tooth, you can also dissolve a tablespoon of sugar or some honey into the mixture at this point.
After 15 minutes remove from the heat and, keeping the lid on, leave to infuse for a further 15 minutes. Now strain off the solids and return the pineapple weed ‘tea’ to the pot and gently reheat.
Take 1 ladleful (50ml) of the warm tea out of the pan and put in a jug. Sprinkle the gelatine over it and whisk it in until smooth.
Now add the contents of the jug back into the saucepan and whisk until the jelly starts to thicken at about 70C (do not boil).
Pour into 4 jelly or small wine glasses then leave to cool and set firm in the fridge.
Top with a little coconut yoghurt for a tropical twist!
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