Hibiscus Tea Jello Cups

Boil 4 cups of water in a kettle or pot.

Place the loose leaf hibiscus tea in a tea infuser or directly into the pot. Pour the boiling water over the tea and let it steep for 5-7 minutes.

Remove the tea infuser or strain the tea leaves from the pot, ensuring only the hibiscus tea remains.

Stir in 1 cup of granulated sugar until fully dissolved.

In a large bowl, sprinkle 4 packets of unflavored gelatin over 1 cup of cold water. Let it sit for 1-2 minutes to bloom.

Pour the hot hibiscus tea mixture over the bloomed gelatin, whisking continuously until the gelatin is fully dissolved.

Pour the mixture evenly into six small serving cups or molds.

Allow the jello cups to cool to room temperature, then refrigerate for 2-4 hours or until set.

Before serving, garnish each jello cup with a dollop of whipped cream and a few fresh blueberries.