Pink grapefruit, raspberry & mint jellies

Pink grapefruit, raspberry & mint jellies

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  • Preparation and cooking time
    • Prep:
    • plus chilling
  • More effort
  • Serves 6

This refreshing dessert that's low in sugar is based on a mint tisane, set to a soft jelly with chunks of fresh fruit.

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal38
fat0.1g
saturates0g
carbs6g
sugars3g
fibre2g
protein2g
salt0g
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Ingredients

Method

  • STEP 1

    Soak the gelatine in a bowl of cold water. Put on the kettle and when it boils pour 1 litre of the boiling water over the mint leaves. Leave to infuse for 5 mins then strain into a large jug. Squeeze the excess moisture from the soaked gelatine then stir it into the hot mint mixture until dissolved. Set aside to cool.

  • STEP 2

    Cut the peel and pith from the grapefruit with a sharp knife then cut between the segments to release them, reserving any juice. Cut the segments into about 3 pieces each then distribute the grapefruit, raspberries and peaches between 6 glasses. Stir any grapefruit juice into the mint jelly then pour it into the glasses and chill until set.

Goes well with

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