Chinese Jasmine Tea Jelly Dessert with Fruit Recipe
A light dessert made from delicate jasmine tea jelly with fresh fruit is the Chinese answer to classic fruit jelly, but in a more subtle, tea-based version. It’s refreshing, not very sweet, and a great way to finish a hearty meal. Perfect for summer parties or as a lighter dessert after a heavier lunch or dinner.
This dessert combines the delicate aroma of jasmine tea with the natural sweetness of fresh fruit, creating a refined, low-sugar alternative to classic fruit jelly. The tea base gives it a subtle, elegant flavor that pairs beautifully with summer fruit and feels much lighter after a big meal.
Chef's tips
Use good-quality jasmine tea, as its aroma is the key to the dessert’s character. Don’t over-steep the tea to avoid bitterness, and always dissolve gelatin in hot but not boiling liquid so it sets properly. Taste the mixture before pouring it over the fruit and adjust the sweetness and acidity to your liking.
How to serve
Serve in transparent glasses to show off the colorful fruit suspended in the clear jelly. For a more elegant presentation, decorate with a mint leaf or a thin slice of lime on top. This dessert pairs well with green tea or lightly sparkling water with lemon.
Ingredients
- jasmine tea, loose leaf or in bags or 2 tea bags - 2 teaspoons
- water for brewing the tea - 500 ml
- powdered gelatin or the appropriate amount of agar for a vegetarian/vegan version - 10 g
- sugar or to taste - 2.5 tablespoons
- honey (optional) added after the tea has cooled slightly - 1 tablespoon
- strawberries, grapes or other soft fruit cut into pieces - 150 g
- lemon or lime juice (optional) for a light acidity - 1 tablespoon
Preparation
- Bring 500 ml of water to a boil, then set aside for about 2 minutes to cool slightly. Pour over the jasmine tea and steep for 3–4 minutes so the infusion is aromatic but not bitter. Strain the tea into a clean container.
- Add the sugar to the hot tea and stir until completely dissolved.
- Put the gelatin into a small bowl and cover with a few tablespoons of cold water (just enough to cover it). Set aside for 5 minutes until it swells.
- Add the swollen gelatin to the hot, but not boiling, tea. Stir until completely dissolved. If the tea has cooled too much, gently reheat it, but do not let it boil.
- If you want to add honey, wait until the tea is warm but not hot (about 40–50°C), then add the honey and, if using, the lemon or lime juice. Stir to combine.
- Divide the chopped fruit between small glasses, bowls, or one larger dish.
- Pour the tea and gelatin mixture over the fruit. Leave to cool at room temperature, then refrigerate for at least 3 hours, until the jelly is fully set.
- Serve the dessert well chilled, straight from the fridge.
Storage
Galaretkę przechowuj w lodówce, przykrytą folią spożywczą, aby nie chłonęła zapachów. Najlepiej zjeść w ciągu 2–3 dni, bo owoce mogą zacząć puszczać sok.
