Name: Pink grapefruit, raspberry & mint jellies
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: British
Ingredients: 5 gelatine leaves; 15g fresh mint roughly chopped; 1 pink grapefruit; 100g small raspberries; 2 peaches peeled, stoned and chopped

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Pink grapefruit, raspberry & mint jellies

Pink grapefruit, raspberry & mint jellies

Sara Buenfeld

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Serves 6

More effort

Prep: 15 mins

plus chilling

A star rating of 1 out of 5.1 ratingRate

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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

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Ingredients

Nutrition

Units:

MetricUS

5 gelatine

leaves
15g fresh mint

roughly chopped
1 pink grapefruit
100g small raspberries
2 peaches

peeled, stoned and chopped

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Nutrition: per serving

kcal38
fat0.1g
saturates0g
carbs6g
sugars3g
fibre2g
protein2g
salt0g

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.

Recipe from Good Food magazine, January 2015

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