Indigo and Sudachi Pure Jelly

This jelly is made from edible indigo patented by a professor at Tokushima University, and fresh sudachi citrus, grown in World Agricultural Heritage sites in Nishi-Awa. Sweetened with beet sugar instead of granulated sugar, the jelly gets its texture from apple-derived plant fiber instead of gelatin, making it a pure jelly without coloring or preservatives. This tasty treat with clean ingredients is great enjoyed as is, or frozen, as a sorbet. Enjoy it this summer!