Gin and tonic jellies
- July 2006
- Serves 8
- Takes 20 minutes to make, plus cooling and setting
Britain’s favourite pre-dinner drink is transformed into a jelly in this clever dessert recipe.
- Dairy-free recipes
- Gluten-free recipes
- 4 gelatine leaves (we like SuperCook Select Fine Leaf Gelatine platinum grade, from major supermarkets)
- 125g caster sugar
- 125ml gin
- 150ml slimline tonic water
- Squeeze of lemon juice and thin lemon wedges, to decorate
- Put the gelatine into a bowl, cover with cold water and soak for 15 minutes, until softened.
- Meanwhile, heat the sugar and 225ml water over a low heat, stirring to dissolve the sugar. Bring to the boil, then boil for 5 minutes, until syrupy. Set aside to cool slightly.
- Squeeze out the excess water from the gelatine and stir into the sugar syrup, until melted. Stir in the gin, tonic water and lemon juice. Strain into a jug – remove any froth on the surface.
- Divide between 8 x 50ml shot glasses. Chill for 4 hours or until set. Rest a lemon wedge on each jelly to serve.
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