gin & tonic jelly

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When I saw this recipe for gin and tonic jelly in the Sunday Times new Food Weekly supplement, I knew immediately that I would be making it.

Reminding me of my student days when we used to make vodka jelly shots for parties. We would just swallow the potent little bullets, loaded with alcohol and wait for an almost instant hit as the alcohol made it rapidly into our bloodstream.  No chewing or savouring of flavour is involved. The object was to get as much alcohol into our bodies, in the easiest possible way.

These gin & tonic jellies just felt a whole lot more sophisticated.

It’s also the perfect addition to any Spring or Summer party.  Add a little booze and really get into the swing of things.

I was also very impressed with the Food Weekly supplement which will now be part of the Sunday Times Lifestyle section each week, along with the Home Weekly and Travel Weekly supplements. Edited by Hillary with Neil Roake as the creative director.  

What you need to make these

Serves 4 – 6

A gloriously cooling spring jelly with a kick. Cut into blocks, the jelly can be served on Oriental spoons with cocktails or as a dessert.

Ingredients:

  • 185ml water
  • 185ml castor sugar
  • 35ml (7 tsp) gelatine powder
  • juice and zest of a large lemon
  • 125ml ( cup) gin, or more to taste
  • 200ml tonic water
  • lemon and lime wedges, to serve

Method:

In a small pan heat the water and sugar, stirring until the sugar has dissolved. Reduce the heat and add the gelatine powder, stirring over low heat to dissolve. Remove from the heat and add the lemon juice and zest. Cool. Mix in the gin and tonic water and pour into a ring mould or individual cocktail glasses. Allow them to set. Decorate with lemon and lime wedges.

* PS: If you want to preserve more of the fizz from the tonic water, add this right at the end.  So add the gin to the slightly cooled jelly mixture, divide it among your dishes, and then top up with the tonic water.

* PPS: Another top tip is to cool the moulds down in the freezer (if they are freezer proof) before adding in the jelly.

You can find a few more fabulous jelly recipes on the Sunday Times Food site. 

cool and refreshing with a little kick, these are perfect for summer
decorate with lemon or lime wedges

 

 

5 Comments

  1. SO divine – I could totally have one of these under the Frangie Panie (sp) tree 🙂

  2. Looks refreshing. Think I need one glass to calm me down. Bookmarking your site I’ll make the gin jelly over the weekend 🙂

  3. Thanks Ali, think we could all do with a bit of gin and tonic jelly quite frankly 🙂
    enjoy!
    sam

  4. Oh I am SO going to make these for a dinner party soon!! I remember the good old days of jelly shots at varsity – or in our case, big BOWLS of toxic slucge (we used to pay quarters with toxic sludge – do not even ask! ) Sis-in-law and I once made a batch so alcoholic we could not get it to set at all!

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