Bloom the gelatin: In a medium bowl, sprinkle 1 tablespoon unflavored gelatin over 1/2 cup cold water. Let sit 5 minutes until spongy.

Heat your liquid: Bring 1 1/2 cups of your chosen flavor base to a gentle boil. This could be brewed hibiscus tea, sugar-free lemonade, or water with flavor drops.

Dissolve: Pour the hot liquid over the bloomed gelatin. Stir slowly until completely smooth and clear. No grains should remain.

Sweeten and taste: Add your sweetener a little at a time. Start with 1–2 tablespoons equivalent of your preferred sweetener and adjust. The mixture should taste slightly sweeter than you want the final jello, since sweetness dulls when chilled.

Optional creamy twist: For a two-layer jello, pour half the mixture into your mold and chill until just set (about 30–45 minutes). Whisk 1/2 cup Greek yogurt into the remaining warm mixture and pour gently over the first layer.

Add berries (optional): If using berries, let the mixture cool to room temp, then sprinkle a small handful into the mold before chilling. Press lightly so they’re covered.

Chill: Refrigerate 3–4 hours, or until firm. For smaller molds, 2–3 hours may be enough.

Serve: Cut into squares or unmold onto a plate. Top with a dollop of whipped cream, a few berries, or a twist of lemon zest.