For this recipe, you’ll need a small lidded pan, a strainer, and a precision kitchen scale. In a small pan, bring 200 ml water to a boil. Remove from heat, infuse the mountain tea, and brew covered for 5mins. Strain, add the honey, and stir until dissolved.

Return the herbal tea to a pan, add the 1.5 g agar-agar and boil for 4 mins, and keep stirring until the liquid starts getting gelatinous. If using gelatin, or a different type of agar-agar, prepare the jelly according to the packaging instructions.

Pour the jelly into martini glasses, garnish with a few Dittany petals, and place in the fridge to solidify for approx 3 hrs.