Although the conventional jelly recipe is one with a fruity flavour of the berry or citrus variety, we are The Gin Kin and all things from us have to do with gin. So we give you the Gin and Tonic Jelly recipe.
This is certainly not the sort of jelly you’d expect to find at a children’s party (and we strongly advise that you go against such initiative) as it’s only suitable for adults.
Enjoy the drink-made-dessert after any meal to tantalise the palette and give it some boozy love.
How to make Gin and Tonic Jelly
- 300 ml water
- 300 g caster sugar
- zest and juice of 2 lemons
- 400 ml tonic water (not slimline)
- 250 ml gin
- 28 g gelatine leaves
- 2 punnets whitecurrants (3-4 punnets raspberries optional)
- 1 tsp icing sugar (if using raspberries)
- you will also need a 1 1/4 cup mould, lightly greased with almond or vegetable oil
- Put the 1 1/4 water and the sugar into a wide, thick-bottomed saucepan and bring to the boil. Let boil for five minutes, take off the heat, add the lemon zest and leave to steep for 15 minutes. Strain into a measuring jug, then add the lemon juice, the tonic water and the gin; you should have reached the 1,200 ml mark; if not, add more tonic water, gin or lemon juice to taste.
- Soak the gelatine leaves in a dish of cold water for five minutes. Meanwhile, warm 250 ml of the gin and tonic mixture in a saucepan until hot but not boiling. Take off the heat and let it cool a little, then squeeze out the gelatine leaves and stir them into the warm gin and tonic mixture until dissolved. Then stir this into the remaining gin and tonic mixture in the measuring jug, making sure it is thoroughly dispersed. Pour into the mould and, when cold, put in the fridge to set. This should take about 6 hours.
- When you are ready to unmould, half-fill a sink with warm water and stand the jelly mould in it for 30 seconds or so. Clamp a big flat plate over the jelly and invert to unmould, shaking it as you do so. If it doesn’t work, stand it in the warm water for another half-minute or so and try again. If you’ve used a dome mould, surround the jelly with whitecurrants (Sainsburry’s sells them in summer) or fill the hole with them if you’ve used a ring mould. Raspberries are just as good, but dust these with icing sugar as it makes the pale-jade glimmer of the jelly and the otherwise-too-vibrant red of the fruit come together on the plate. The whitecurrants should be left to glimmer, opal-like, without interference.
Gin and Tonic Jelly recipe via Nigella