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- In a large jug, stir the jelly and boiling water together until the jelly has dissolved. Stir in the tonic water and gin.
- On a tray that will fit in your freezer, lay out the silicone cupcake moulds. Place a raspberry into each of the moulds and pour in the jelly mix.
- Freeze the jelly overnight. Remove from the freezer and serve immediately.
Per Serving: 145kcals, 0.1g fat (0g saturated), 19.8g carbs (17.6g sugars), 1g protein, 1.2g fibre, 0.085g sodium.
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