Mojito jellies

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21
Mojito jellies
Serves 4
15g fresh mint, plus extra for the jelly

12g powdered gelatine
1 tbsp caster sugar
2 tbsp white rum
Soda water

To serve
Lime slices
Fresh mint leaves
  1. In a saucepan over a high heat, heat 150ml of cold water, the mint and lime zest. Place over a high heat and bring to the boil. Reduce to a simmer for five minutes to allow it to infuse.
  2. Strain into a large measuring jug and sprinkle over the powdered gelatine. Whisk until the gelatine has dissolved.
  3. Dissolve the sugar in the lime juice, then add to the gelatine along with the white rum. Whisk well.
  4. Top up with soda water until you have 570ml.
  5. To four margarita glasses, add some fresh mint leaves and pour in the jelly mix. Allow to set in the fridge for at least eight hours. Decorate with some lime slices and fresh mint to serve.

Per serving: 90kcals, 0.1g fat (0g saturated), 8.9g carbs (4.1g sugars), 0.4g protein, 0.6g fibre, 0.003g sodium