Hibiscus Plum Salad

 Hibiscus Plum Salad

 2 Servings | 10-minute Prep Time | 10-minute Cook Time | 2-hour Rest Time

Ingredients 

4-6 Black and Red Plums 

1-2 Hibiscus Tea Pouches 

¾ c. Filtered Water 

2 Gelatin Packets 

2 Tbsp. Olive Oil 

1 tsp. Balsamic Vinegar (optional) 

Bunch of Fresh Basil, chiffonaded 

Feta Cheese, crumbled 

Salt 

Pepper 

Instructions 

Boil the water and prepare the hibiscus tea by steeping in the water until bright red. 

Separate ¼ cup from the tea and chill in the refrigerator. 

Use the chilled ¼ cup of tea to soften the gelatin packets by sprinkling the gelatin on top of the tea and stirring. 

Add the remaining ½ cup of tea to the gelatin mixture and keep stirring until the gelatin has completely dissolved. 

Gently pour the tea gelatin into a sphere-mold silicone tray and let it chill in the refrigerator for 1-2 hours. 

Whisk olive oil, balsamic vinegar (if including), salt, and pepper together. 

Slice the plums and remove the pits. Then arrange the plums on the plates with the tea orbs and sprinkle the basil over the top. Top with crumbled feta cheese. Drizzle with the combined olive oil and balsamic over the salad, then serve immediately.