Gin and lemonade jelly

This sophisticated Gin and Lemonade Jelly, made with real lemonade fruit (not the fizzy drink) will be a hit at your next dinner party. Make it before your guests arrive, leaving you more time to socialise instead of being stuck in the kitchen!

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Gin and lemonade jelly

Makes 8 serves

1/2 cup caster sugar
1/2 cup water
3/4 cup lemonade juice
1/4 cup gin
3 leaves of gold strength gelatine


1. Put the sugar and water in a small saucepan and bring to the boil. Boil for three minutes and then take off the heat.

2. Fill a small bowl with cold water and put the gelatine leaves in to soak for a couple of minutes.

3. Place the lemonade juice, gin and sugar syrup in a jug.

4. Lift the gelatine out of the water and squeeze out the excess water. Add to the gin mixture and whisk with a fork until the gelatine is dissolved.

5. Pour into a 500ml jelly mould and refrigerate until set, which will take about three hours.

Serve with extra lemonade slices and mint leaves.


So, you’ve heard of lemons, you’ve heard of lemonade, but did you know there’s an actual lemonade fruit? Chances are you’ve already tried one, although you may have assumed it was just an especially sweet lemon.

This delicious yellow orb is almost identical to a lemon, but is in fact a hybrid citrus fruit - known in botanic circles as Citrus limon. It is the pleasant result of a tryst between a mandarin and a Meyer lemon, although some debate this, claiming that it’s a cross between a grapefruit and lemon.

Like lemons, lemonade fruit are rounded or oval, with bright yellow skin. The tree itself is rather attractive, making it a popular ornamental tree. It is mini-sized in comparison to its larger citrus relatives, with pleasant smelling white flowers and dark green leaves.

This special little tree was first discovered in New Zealand not so long ago, in the era of poodle perms and neon - the 1980s. Like many citrus varieties, it grows best in subtropical areas. That means it does really well in little old NZ.

What differentiates the lemonade fruit from its close cousins? It is much less acidic, making it sweeter and removing the lip-puckering sourness of a lemon. The taste is, unsurprisingly, reminiscent of lemonade. The longer you let it ripen, the sweeter it will be!

There are the usual fantastic health benefits packed into a lemonade fruit - high vitamin C, and lots of other goodies.

This delicious ball of sunshine ready to eat in winter and early spring.

Lemonade fruits can be enjoyed raw, juiced and drank lemonade style as a delicious juice, or used in any way you’d use a lemon or lime - they are particularly great in cocktails! If you find yourself with an abundant supply, get into the kitchen and whip up a few jars of marmalade or jam.

Our lemonade fruit store well at room temperature out of direct sunlight for a week, but will store much longer in the fridge.


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