Rooibos, naartjie and Campari jellies

Steep the rooibos teabags in 125ml (½ cup) of the boiling water. Stir in the orange and lemon zest and leave to steep for 5 minutes, then strain and discard the solids.

Pour the remaining 300ml boiling water over the jelly powder in a jug and stir until dissolved. Add the rooibos mixture and the Campari and stir well.

Divide between serving glasses and set in the refrigerator for 3 hours.

Serve the jellies topped with fresh curls of orange zest.