Gin and tonic jellies

Name: Gin and tonic jellies
Prep time: 20 min
Total time: 20 min
Yield: Serves 8
Cuisine: British recipes
Ingredients: 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

Easy
July 2006

Easy
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

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Ingredients

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

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

Method

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.

Method

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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