Gin & Tonic Jelly

Gin & Tonic Jelly

By Patisserie & Sweets Chef, Georgina Leech


  Serves 12


1/2 pint water
11 oz caster sugar
Juice of 2 lemons
400 ml tonic
250 ml of gin
10 gelatine leaves


Pour water & sugar into a saucepan.  Simmer for 5 minutes

Pour into a jug.  Add lemon juice, gin and tonic so it reaches 2 pint

Soften gelatine then stir it into 2 fl oz of hot water.  Stir into gin mixture

Pour into moulds to set over night.

In the restaurant, Georgina serves with homemade lemon sorbet.. delicious!