Any small summer berry may be used to make these light, colorful treats. The gin and tonic jellies, of course, are for adults.

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Ingredients

For gooseberry-lime jellies
For strawberry jellies
For gin and tonic jellies

Directions

For gooseberry-lime jellies
  • Place zest, sugar, and 1 cup water in a medium saucepan. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until sugar is dissolved, about 2 minutes. Remove pan from heat, add lime juice, and set aside to cool for 10 minutes. Strain mixture into a bowl, and set aside.

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  • Place 6 tablespoons water in a small shallow heat-proof bowl, and sprinkle gelatin evenly over water. Let sit 5 minutes to soften. Place bowl over a pan of barely simmering water. Stir until dissolved and foamy. Stir some of the lime mixture into gelatin to reduce the temperature. Stir gelatin mixture back into lime mixture, and strain into a large measuring cup or bowl to remove any undissolved gelatin.

  • To make layered jellies: Fill each mold only half full with the mixture, add a few gooseberries, and place in refrigerator until jelly begins to set, about 35 minutes. Fill remaining half of each mold, and add a few more gooseberries.

  • Place in refrigerator until completely set, 2 hours or overnight. Unmold when ready to serve, or eat from the cup, garnished with additional berries.

For strawberry jellies
  • Place sugar and 2 cups of water in amedium saucepan. Bring to a boil, reduceto a simmer, and cook, stirring occasionally,until sugar is dissolved, about 2 minutes.Remove pan from heat, stir in puree andlemon juice, and set aside to cool for 10minutes. Strain mixture through a meshsieve into a bowl, and set aside.

  • Place 6 tablespoons water in a smallshallow heat-proof bowl, and sprinklegelatin evenly over water. Let sit 5 minutesto soften. Place bowl over a pan of barelysimmering water. Stir until dissolved andfoamy. Stir some of the berry mixture into gelatin to reduce the temperature. Stirgelatin back into berry mixture, and straininto a large measuring cup or bowl to remove any undissolved gelatin.

  • Tomake layered jellies: Fill each moldonly half full with the mixture, add a fewberries; place in refrigerator until jelly beginsto set, about 30 minutes. Fill remaininghalf of each mold; add a few more berries.

  • Chill until completely set, 2 hours orovernight. Unmold when ready to serve, oreat from cups; garnish with more berries.

Instructions Checklist
Instructions Checklist
For gin and tonic jellies
  • Place sugar and tonic water in a mediumsaucepan. Bring to a boil; reduce to a simmer. Cook, stirring occasionally, until sugardissolves, about 2 minutes. Remove pan fromheat; set aside to cool for 10 minutes. Transfer mixture to a bowl; stir in gin. Set aside.

  • Place 6 tablespoons water in a small shallow heat-proof bowl, and sprinkle gelatinevenly over water. Let sit 5 minutes to soften. Place bowl over a pan of barely simmering water. Stir until dissolved and foamy. Stirsome of the tonic mixture into gelatin to reduce temperature. Stir gelatin mixture backinto tonic mixture; strain into a large measuring cup or bowl to remove any undissolved gelatin.

  • Tomake layered jellies: Fill each moldonly half full with the mixture, add a fewlime segments, and place in refrigerator until it begins to set, about 35 minutes. Fill remaining half of each mold, and add a fewmore lime segments.

  • Chill until completely set, 2 hours orovernight. Unmold when ready to serve, oreat from the cup, and garnish with additional lime segments.

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