Zhannique: August 2016

In this edition, we focus on new products, testimonials and reasons why Rooibos is good for your plants.

First up some Annique Feel-Good Testimonials

Rooibos Recipe

Ingredients
Makes 64 (2.5cm) pieces

1 3/4 cups water
21 grams powdered gelatine
2 Annique Rooibos tea bags
1 3/4 cups frozen or fresh peach slices
1/3 cup honey

Instructions
Line a 20cm x 20cm baking dish with wax paper, making sure there is excess paper hanging off two of the sides; set aside.

Place 3/4 cup of the water in a large bowl and sprinkle with the gelatine in an even layer; set it aside for the gelatine to bloom (it will thicken considerably).

Bring the remaining 1 cup of water to a boil in a medium saucepan over high heat. Remove the pan from the heat and add the Annique Rooibos tea bags. Let steep for 5 minutes. Remove and discard the tea bags, squeezing any excess liquid from the bags back into the pan.

Place the saucepan back over medium-high heat and add the peaches and honey. Cook, stirring occasionally, until the mixture comes to a boil and the peaches are tender. Immediately transfer the mixture to a blender and blend on high speed until smooth.

Pour the hot fruit purée over the gelatine mixture and let sit for 1 minute. Whisk together until the gelatine is dissolved, and then pour into the baking dish. Refrigerate uncovered until set, about 1 hour.

Lift the gummies out of the dish by the wax paper and place on a cutting board. Cut into 2.5cm cubes. Keep refrigerated or leave at room temperature for up to 4 hours. Enjoy!