Lime, lemon grass and green tea jellies
Ingredients
- 250ml (1 cup) boiling water
- 3 green-tea-and-mint teabags
- 3 lemon grass stalks, bruised
- 10ml (2 tsp) fresh ginger, peeled and sliced
- zest and juice of 2 limes
- 125ml (½ cup) castor sugar
- 500ml (2 cups) lime-flavoured sparkling mineral water
- 7 gelatine leaves, soaked in 60ml (¼ cup) cold water
- 250ml (1 cup) tinned coconut
- cream, to serve
Instructions
1
Pour the boiling water over the teabags in a saucepan and leave to steep for 5 minutes.
2
Remove the teabags and add the lemon grass, ginger, lime zest and juice. Bring to the boil and simmer for 5 minutes. Strain and return the liquid to the pot.
3
Stir in the sugar until it has dissolved and simmer until the mixture thickens slightly. Add the gelatine and stir until dissolved, then add the mineral water, stirring well.
4
Pour into individual moulds and refrigerate until set, about 4 hours.
5
Serve the jellies with a dollop of coconut cream.
COOK’S TIP
You can also make one large jelly. Add an additional 2 leaves of gelatine and refrigerate for at least 6 hours, preferably overnight.
