Gin and tonic jelly recipe

Gin and Tonic Jelly recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking to add a fun twist to your favorite cocktail? Try this refreshing gin and tonic jelly recipe! With its combination of zesty lime, aromatic gin, and bubbly tonic water, this dessert is the perfect way to cool down on a hot summer day. The recipe is easy to follow and requires only a few simple ingredients. Serve it at your next gathering and impress your guests with this unique and delicious treat!

Keywords: gin and tonic, jelly, recipe, refreshing, dessert

Gin and tonic jelly recipe details

Gin and tonic jelly recipe, recipe Rating: 4.6
Number of votes:105 

Ingredients

175 ml	water
30 ml	water (for the gelatine leaves)
175 g	caster sugar
½	lemons, zested and juiced
250 ml	tonic water, NOT slimline
150 ml	gin
20 g	12 leaves of gelatine
150 g	berry fruits, white currants, red currants or raspberries for garnish
1 tsp	icing sugar, to dust berries

Instructions

These quantities are for a 0.75 litre Jelly Mould – I used a circular ring mould to give a hole in the middle for the berries. Make sure it is well oiled with vegetable oil.

Put the water and sugar into a wide, thick-bottomed saucepan and bring to the boil. Let boil for 5 minutes, take off the heat, add the lemon zest and leave to steep for 15 minutes.

Strain into a measuring jug and add the lemon juice, the tonic water and the gin; you should have reached the 725 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 5 minutes to soften.

Meanwhile, put 3 0ml of water into a small saucepan and bring to the boil. Remove from the heat, squeeze out the gelatine leaves and whisk them in.

Then pour some of the gin and lemon syrup mixture into the saucepan and pour everything back into the jug. 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 (Sainsbury’s sells them in summer, as do many greengrocers’), or fill the hole with them if you’ve used a ring mould. Raspberries are just as good, but dust these with icing sugar – it sounds poncey, but 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.

This jelly is really potent!

Variations:
To make a vodka and lime jelly, simply substitute 6 limes for the 2 lemons and use vodka in place of the gin. I remind you again of the necessity of using leaf gelatine, since it is about a thousand times easier than the powdered sort.

About the recipe:
Pinched from Nigella Lawson, doctored by Androcles for a smaller quantity

Preparation time:
ca. 30 min
Resting time:
ca. 6 hrs
Grade of difficulty:
tricky
Calories per portion:
n/a