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Fresh Roselle : half catty
Sugar : 100g
Water : 400g
Gelatine ( soften with ice water ): 8 sheets
1. Boil the Roselle, sugar and water first with strong fire, turns mild strength for ten minutes
2. Leave the residue of Roselle, stir and mix Roselle juice with the soften gelatine
3. Pour the Roselle juice into containers, chill them in fridge
Tips : Prepare a small amount of fresh fruits e.g. dragon fruit, watermelon to mix with the Roselle juice and make the jello more delicious !