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Raspberry mojito jellies
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2-3 limes (depending on size and juiciness), juice
50ml golden rum
2 sprigs mint, leaves finely chopped
8 sheets gelatine
100g caster sugar
650ml soda water
1. Put the raspberries in a mixing bowl and stir in the lime juice, rum and chopped mint; set aside. Put the gelatine in a bowl of cold water and leave to soften for 5 minutes. Meanwhile, put the sugar in a small saucepan with 100ml water and bring to the boil, then reduce to a simmer and swirl until dissolved. Take off the heat. When the gelatine has softened, remove from the bowl and squeeze out the excess water. Whisk the gelatine into the hot sugar syrup until dissolved, then leave to cool for 5 minutes.
2. Transfer the cooled sugar syrup to a large mixing bowl or jug. Add the raspberry mixture, then the soda. Stir well, then decant into 6 glasses. Transfer to the fridge and leave to set for at least 6 hours before serving.
Typical values per serving:
This recipe was first published in June 2020.
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