• Lime, lemon grass and green tea jellies

    Serves: 6
    Cooking Time: 20 mins plus extra for setting

    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.

     

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