Bird & Blend – Jelly and Ice Cream
You know, it’s a very long time since I’ve had jelly. Being a vegetarian means that a proper boiled-up cow bones-type jelly is off the menu, and my forays into vegetarian jelly proved most unsatisfactory. The point of (proper) jelly is that it is solid at room temperature and then becomes liquid as soon as it hits the body temperature confines of one’s mouth. Vegetarian equivalents made out of seaweed or pectin, or I don’t know, tiny members of the mushroom family or something, were always either too wibbly or too solid to hit that cow-gel viscosity sweet spot. Mind you, that was 20 years ago now, it’s entirely possible that vegetarian jelly technology has moved on substantially in the last couple of decades. I should give it another go.
All of this is by the by, obviously, and not really related to today’s tea, other than the fact that this tea from Bird & Blend is called Jelly and Ice Cream, and therefore liable to trigger jelly-related memories and musings. Obviously there’s no actual jelly in here, kale-derived or otherwise. The tea contains rooibos, coconut, strawberries, hibiscus, apple, blueberry, rose hip, vanilla and red cornflowers.
The berries, apple and rose hips are clearly playing the role of the delightfully fruity jelly, while the coconut and vanilla are, I imagine, playing the vanilla ice cream. I’m not sure what the roles of the hibiscus and cornflowers are but it’s lovely to have them here.
All the flavours play beautifully together. It’s a creamy fruity tea with the subtle sweetness you’d expect from a tea containing chunks of fruit and vanilla, but not overpoweringly sugary. (Yes, I’m looking at you, Honeycomb Cookie Doh.)
Bird and Blend recommend making Jelly and Ice Cream tea as a cold brew, but that’s not my jam (or indeed jelly). I had it hot with milk and felt thoroughly infused with party spirit.
Today’s book is Games for Parties by Kate Stevens because obviously you’re going to want to follow your jelly and ice cream with a game of sleeping lions.
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