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Tea jelly with Sambuca

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Ingredients for 1 servings:

  • 750 ml tea, black, strong, cold
  • 1 pkt. gelling sugar (2:1)
  • 4 glasses of liqueur (Sambuca, shot glasses)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Boil the black tea with the gelling sugar according to the package instructions. Just before the end of the boiling time, add the Sambuca. Ladle the mixture into four prepared jam jars of your choice. Tips: By strong black tea, I mean really strong, meaning I always use twice the amount of tea leaves as for a regular brew. It’s hard to estimate the preparation time. I always let the tea steep for 10-15 minutes, let it cool overnight, and then make the tea jelly the next day.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Tea jelly with Sambuca