Definitely not a kid-friendly jelly.
Ingredients
- 300g caster sugar
- zest and juice of 2 lemons
- 400ml tonic water (not diet)
- 250ml gin
- 8 sheets of leaf gelatine
- raspberries (for decoration, optional)
- Lightly grease a 1.25 litre jelly mould, using almond or vegetable oil.
Method
Dissolve the sugar in 300ml of water in a wide, thick-bottomed saucepan and bring to the boil. Boil for five minutes, then add the lemon zest and let it steep for fifteen minutes off the heat.
Strain the liquid into a measuring jug. Add the lemon juice, gin and tonic. You are aiming for 1.2 litres of liquid, if you don’t quite have this add more gin, tonic or lemon juice, whatever you prefer.
Soak the gelatine leaves for five minutes in a bowl of cold water to soften. While this is happening bring 50ml of water to the boil in a small saucepan. Remove the pan from the heat, lightly squeeze out the gelatine leaves and whisk them into the hot water till dissolved.
Pour a little of the gin, tonic and lemon mixture into the saucepan and then pour everything back into the jug. Finally pour the whole lot into the jelly mould. Once it is cool, put the jelly in the fridge to set (this takes all day, or about six hours, so you really need to plan ahead on this one).
To unmould, stand the jelly mould in warm water for thirty seconds before inverting it over a large plate. Decorate it with raspberries for maximum effect. Enjoy!
Options
You can make this with limes instead of lemons, and vodka instead of gin for another delicious cocktail dessert option!