Gin & elderflower jellies

Gin & elderflower jellies

One for gin fans! This elegant dessert combines gin, elderflower tonic, and is infused with refreshing mint and lime.

5 out of 5 stars(1) Rate this recipe
Gluten free
  • Serves4
  • CourseDessert
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins
  • Pluschilling


  • 100g caster sugar
  • 1 unwaxed lime, pared zest and a squeeze of juice
  • 4 mint leaves, plus a few extra small leaves to garnish
  • 4 gelatine leaves
  • 100ml gin
  • 250ml Schweppes Slimline Tonic Water With Elderflower
  • 100g Essential Strawberries, hulled and finely chopped


  1. Put the caster sugar and 150ml water in a small saucepan. Set over a medium heat and swirl occasionally until the sugar has dissolved. Add the pared lime zest and mint leaves to the pan and bring to a simmer. Boil for 5 minutes, then take off the heat and allow to cool a little.

  2. While the sugar syrup is cooling, soak the gelatine leaves in a bowl of cold water for 5 minutes. Just before the 5 minutes are up, remove and discard the lime zest and mint leaves from the sugar syrup and stir in the gin.

  3. Lift the gelatine leaves from their soaking water; squeeze out and discard any excess liquid. Add the gelatine to the sugar syrup and gin; stir until dissolved. Stir in the tonic water and wait until the bubbles have dispersed. Divide between small glasses and chill for at least 4 hours (up to 48 hours).

  4. Toss the chopped strawberries with a squeeze of lime juice and arrange on top of the jellies. Scatter with a few small mint leaves and serve.

Cook’s tip

If the jellies have been chilling overnight, take them out of the fridge and leave at room temperature for 5 minutes before serving.


Typical values per serving when made using specific products in recipe


763kJ/ 181kcals



Saturated Fat












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5 out of 5 stars1 rating