Advent Day 20
I’m tired and I’m cranky and this tea and it’s not hibiscus but is super tart isn’t helping. It smells like it should be delicious, but the tart kicks in fast after an initial bit of blackberry. The more I sip it, the less prominent the tart is, but there is something else distracting and I’m not sure what it is.
I tried making some blackberry jelly a few months ago and it didn’t gel. I tried reprocessing it last night with more pectin and woke up this morning to the same liquid filled jars. I’m kind of done with blackberries at the moment!
Update: This cup did get better as I got to the bottom and finally decided to add sugar.
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…There is no hibiscus in this tea.
Oh no, the jelly!
Oh! You are right, MA! What was that super tart start then?! It did get better as I got to the bottom of the cup and even better when I caved and added some sugar.
I’m not sure what to do about the jelly at this point. So much effort picking the berries and separating the seeds.
Hey, I’m not going to let it be bullied when it isn’t even on the playground. :-P
The flavoring was really sweet to me, not tart like actual blackberries should be (pancake syrupy sweet). But the base tea was very sharp/astringent for me, almost uncomfortably so, until the cup had cooled way down and I was very close to the end.
Updated my notes. I’m going to start blaming hib for everything now. Stubbed my toe, hib’s fault! ;)
I’m used to blackberries being super sweet and rich when ripe, but they are hard to get in the store like that because they are about a day away from going bad at that point.
“Why no, Officer, that wasn’t me. It was the hibiscus!”
Exactly!!! :D
I tried wineberry jelly this year with no success as well.
hahaha. Poor hibiscus.
It’s probably hibiscus’s fault my jelly didn’t gel. LOL!
What did you end up doing with the wineberry syrup, Mrmopar?
…There is no hibiscus in this tea.
Oh no, the jelly!
Oh! You are right, MA! What was that super tart start then?! It did get better as I got to the bottom of the cup and even better when I caved and added some sugar.
I’m not sure what to do about the jelly at this point. So much effort picking the berries and separating the seeds.
Hey, I’m not going to let it be bullied when it isn’t even on the playground. :-P
The flavoring was really sweet to me, not tart like actual blackberries should be (pancake syrupy sweet). But the base tea was very sharp/astringent for me, almost uncomfortably so, until the cup had cooled way down and I was very close to the end.
Updated my notes. I’m going to start blaming hib for everything now. Stubbed my toe, hib’s fault! ;)
I’m used to blackberries being super sweet and rich when ripe, but they are hard to get in the store like that because they are about a day away from going bad at that point.
“Why no, Officer, that wasn’t me. It was the hibiscus!”
Exactly!!! :D
I tried wineberry jelly this year with no success as well.
hahaha. Poor hibiscus.
It’s probably hibiscus’s fault my jelly didn’t gel. LOL!
What did you end up doing with the wineberry syrup, Mrmopar?