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blog. Gin and lemonade jelly

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!

Gin and Lemonade Jelly - Twisted Citrus

Gin and lemonade jelly

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

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

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

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

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.

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

Serve with extra lemonade slices and mint leaves. Makes 8 serves.

NZ LEMONADE FRUIT

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.

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!

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