Line bottom and sides of loaf pan with parchment paper, leaving an extra 1/2 inch hanging over the sides for easy lifting at the end.
Fill up the lined pan with fruits in this order: one layer of raspberries, one layer of blackberries, one final layer of strawberries. Set aside.
Prepare the gelatin mixture by boiling 2 1/2 cups of water in a small pot.
Remove from the heat and add hibiscus flowers. Cover and infuse for 5 minutes.
Drain the flowers with a small strainer and return the liquid to the pot.
Add honey, lemon juice (or ginger juice), and mix well with a whisk.
Sprinkle the gelatin over the liquid's surface and wait for the gelatin to soften and dissolve. After a few minutes, mix with a whisk, making sure that the gelatin is well dissolved without any clumps.
Pour the liquid over the fruits until they are completely covered.
Refrigerate for at least 6 hours. Overnight is better.
To unmold the terrine, gently pull on the parchment paper to "unglue" the gelatin from the sides and lift up gently.
Place the terrine up-side down on a rectangular serving platter, strawberries at the bottom.
Decorate with fresh fruits, mint leaves and a few flowers.
Bon appétit!
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/aip-paleo-fruit-terrine-with-berries-no-bake-valentine-dessert/