Roselle Sour Gummy Candies

I'm going to be in Live Oak the 24th of October for my repeat roselle program. 

My slide show is ready but I need to find the right recipe to showcase this wonderful plant..

Unfortunately this recipe does not bring out the roselle flavor. I have a few other recipes to make before the program to see if they make the "cut".



Ingredients:

About 30 shucked roselle calyxes

1 1/2 cup water

3 Tablespoons honey

3 Tablespoons gelatin 

1/2 teaspoon ground cinnamon

Directions:

1. In a small sauce pan,  boil the roselle with the water with the lid on (to keep the water from evaporating). Reserve 1/3 cup of the liquid.

2. Combine all other ingredients in another pan and add the reserved 1/3 cup of Roselle tea.

3. Gently melt over a low fire, stirring out the lumps,  until the mixture starts to boil 

4. With a spoon,  pour into Silicon molds. If you don't have molds,  you can also pour it into a small baking pan lined with parchment and slice it into strips like fruit roll- ups,  or chunks if the pan was quite small, or even thin slices for gummy worms.

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