Boil the 3 1/2 cups of water with the hibiscus flowers until it takes on a red color.
Once the water turns red, strain the hibiscus flowers and return it to heat until it boils, mix the natural gelatin from the currant gelatin package and add it to the boiling water. Turn off the heat and mix until it dissolves perfectly.
Once the previous mixture is made, add the 2 cups of red wine.
Cut the apple into small slices and place them at the bottom of the mold we will use, reserving the leftovers, and add a bit of the mixture we made and refrigerate until it sets.
Once it has set, add the rest of the mixture and the apple slices, and refrigerate for approximately 2 to 3 hours.
Once set, unmold and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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