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Tangy citrus and mint jelly
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Prep Time:
270 minutes
Cook Time:
10 minutes
Total Time:
280 minutes
Ingredients:
  • 262.50 gm lemon juice (see note)
  • 36.00 gm powdered gelatine
  • 450.00 gm white sugar
  • 750.00 gm water
  • 187.50 ml pink grapefruit juice
  • 250.00 gm water
  • 250.00 ml firmly packed mint leaves
Instructions:
  • Coat a 22cm x 9cm loaf pan that is 6cm deep with oil.
  • Combine fragrant lemon juice and gelatine in a small bowl, whisk until perfectly blended, then let sit for 5 minutes to soften.
  • In a large saucepan over medium heat, combine sugar and water. Stir for 3 minutes until sugar dissolves. Bring to a boil, then simmer for 3 minutes over low heat. Remove from heat, stir in the lemon juice mixture until gelatine dissolves, then add grapefruit juice and continue stirring until well combined.
  • Pour the mixture into the loaf pan, ensuring a smooth transfer. Cover the pan and let it chill in the refrigerator for at least 4 hours. For optimal results, refrigerate overnight to allow the mixture to fully set.
  • Prepare mint-infused syrup: In a small saucepan over low heat, combine sugar and water. Stir and cook for 3 minutes until sugar dissolves. Increase heat and bring mixture to a boil. Add fresh mint leaves, then remove from heat and let the syrup cool to room temperature. Blend the mint and sugar syrup using an electric mixer.
  • Before serving, briefly dip the bottom of the loaf pan into a sink of warm water for 5 seconds. Then, invert the pan onto a serving platter and garnish with a drizzle of mint syrup. Enjoy!

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