In a medium pot, add 500ml of apple juice and Advent Christmas Tea and boil gently for about 4 minutes. Whisk in the gelatine powder and stir thoroughly to dissolve.
Strain the liquid through a sieve or cheesecloth into a large clean bowl or pot.
Place the jelly mixture into preferred moulds or cups and allow to cool before setting in fridge for a minimum of 4 hours (though overnight is ideal).
Add the remaining 500ml of the apple juice and stir to combine.
To serve
Advent Christmas Tea Jelly can be served with whipped cream or vanilla ice cream.
