Hibiscus RaspberryJelly with Blueberries

Its so hot out, macarons are OUT like yesterday's trash (yeah right) and jellies are in!
My first jelly of the summer is this hibiscus jelly, which i adapted from the French Laundry-Indulge cookbook.

200 g blueberries
10 gelatine leaves
300 ml water
125 g caster sugar
1 tbsp dried hibiscus flowers
75 g raspberries
150 ml rose lavender tea

Soak the gelatine in really cold water for 10 minutes, squeeze the water out and put on the side. Boil together the sugar, hibiscus and water in a pan until the sugar is dissolved. Once it has cooled a litte, add the raspberries and bring to a boil again. Remove from the heat and add the gelatine. Add the tea and stir. I sieved the mixture through a coffee filter, it takes a little while for it to drip through, but the jelly was really smooth and nice. Pour half of the liquid into your mould, and then set it in the fridge for 30 mins. Add the blueberries and arrange them nicely in the middle. Pour the rest of the liquid into the mould, and refrigerate overnight. To remove from the mould, soak the mould in hot water, making sure not to get any water in the jelly.
I am really looking forward to making more jellies this summer. jellies with booze.