

In a small bowl, sprinkle gelatin over 3 tablespoons of cold water and let it bloom for 5 minutes.warm Baladna Peach Ice Tea slightly in a saucepan without boiling. Add honey and stir until dissolved.Add the bloomed gelatin to the warm tea and stir until fully dissolved. Remove from heat.Stir in lemon juice, orange zest, and chopped mint leaves. Pour into serving cups.Refrigerate for at least 2 hours or until fully set. Garnish with fresh mint leaves and citrus slices before serving.TipsAvoid boiling the tea to maintain a clear and smooth jelly texture.Baladna Peach Ice Tea adds a gentle fruity sweetness that pairs beautifully with citrus and mint.For cleaner unmolding, lightly grease the molds before pouring the mixture.

In a saucepan, whisk Baladna Strawberry Milk with cornstarch until fully dissolved. Place over medium heat and stir until slightly thickened. Remove from heat and allow to cool slightly.In a bowl, mix Baladna Plain Yoghurt with honey until smooth. Add the crumbled feta cheese and stir gently.Gradually fold the cooled strawberry milk mixture into the yoghurt mixture until combined.Spoon into serving cups and refrigerate for at least 1 hour to set.Top with fresh strawberries and crushed pistachios before serving.TipsAllow the milk mixture to cool before combining to maintain a smooth texture.Baladna Strawberry Milk adds natural sweetness and a soft pink color.Adjust the honey depending on your preferred sweetness level.