Place isomalt into a glass measuring cup that is heat-safe. Microwave on high in 30 second increments, stirring between each increment until fully melted.

Add about ¼ of the melted isomalt to one spherical mold cavity along with one drop of food coloring, then, using your spoon to press the isomalt up and around the edges of the mold. Repeat with 3 additional molds.

Put the filled molds into the freezer for 5 minutes to harden.

Remove the filled molds from the freezer and gently peel the mold away from the isomalt half-spheres.

Place a tea bag into two of the isomalt half-spheres, leaving the tag of the tea bomb hanging out.

Add 1-2 tablespoons of the dried rose hips to the half-sphere with the tea bag.

Warm a plate in the microwave until it’s hot to the touch, then, turn an empty isomalt half-sphere over and rub the flat edge of the isomalt shape onto the bottom of the plate until it just starts to melt.

Immediately place the slightly melted isomalt half on top of an isomalt half-bomb with a tea bag inside. The two sides of the tea bomb will seal together in just a moment or two when the isomalt cools.