Chrysanthemum Ginseng Wolfberry Jelly With Raw Honey

• 2 13/16 ounces chrysanthemum first grade dried
• 2 3/16 tablespoons roots ginseng
• 1/2 ounce wolfberry Chinese, - 5gms to reserve for garnishing
• 9/16 pound rock sugar
• 19 cups water
• 6 tablespoons raw honey diluted with 6 tbsp of the brewed potion
• 1/8 ounce wolfberry the Chinese, above, soak and drain

1. Bring the water to boil in a large pot.
2. When boil, put in the chrysanthemum and ginseng root and let it brew in medium fire for 30-40 minutes.
3. Sieve the concentrated brewed potion. You would get about 3.5L left. (You can retain and boil the brewed ingredients by adding in more water for more cooling beverage as it would be a waste to throw them away. Sieve and add in sugar to taste)
4. Pour 2.5L of the brew into another pot and slowly stir in the jelly powder.
5. Heat up the brew in medium fire and add in the rock sugar. Stir until the rock sugar dissolves.
6. Add in the Chinese wolfberry (10gms only. Balance for garnishing) and let it brew in low fire for another 10-15minutes.
7. Scoop the potion into selected jelly moulds and let it cool. Chill immediately when hardened.
8. Serve the jelly chilled with some diluted raw honey and soaked wolfberry.

roots ginseng, wolfberry chinese, sugar, water, honey, chinese

Taken from www.yummly.com/recipe/Chrysanthemum-Ginseng-Wolfberry-Jelly-With-Raw-Honey-1651941 (may not work)