Pink Gin Jelly recipe | House and Leisure

Pink Gin Jelly recipe

Recipe Kirsten Zschokke With jelly as one of the big predicted food trends for 2013 (following Nigella Lawson's G&T-flavoured variety), we asked local foodie Kirsten Zschokke to create her own interpretations using jelly as the core ingredient. Here is her first tasty offering... Ingredients: 50 ml water 300g caster sugar 2 lemons (zest & juice) 2 teaspoons Angustora bitters (you can add more if you would like a pinker hue) 1 tablespoon crushed pink peppercorns 400 ml tonic water 300 ml water 250 ml gin 15 sheets of leaf gelatine pickled sushi ginger for topping Directions: Soak the gelatine leaves in 50ml of the water. Put 300ml of the water and the sugar into a wide saucepan. A heavy bottomed pan is always good for jelly making. Add the crushed peppercorns and bring to the boil. Allow to boil softly for 4 minutes. Remove from heat and add the soaked gelatine leaves. Whisk them into the sugar-water mix. Add the lemon zest, gin and bitters and leave to steep for 15 minutes. Strain into a measuring jug, then add the lemon juice and tonic water. Taste and check if you need extra gin or lemon. Pour into individual glass cups and place in the fridge to set. This should take about two hours. Top with pickled ginger and serve. For more of Kirsten's delicious recipes see below: