Erin FoxJelly on the plate and pink lemonade are perfect old-fashioned picnic treats. There couldn’t be anything more refreshing than a a bowl of fruity jelly washed down with tall glass of ice cold lemonade topped with raspberry ice cubes and mint leaves. Whenever I’m a fan of two flavours, I like to combine them to create a whole new kind of dessert.
Lemonade and jelly are both light and refreshing so mixing the two brings a twist to a summer picnic menu. Make your own pink lemonade to get started, or you can buy a bottle to make the jelly.
Serve the dessert in a jelly mould for a party centre piece or divide the jelly mixture into separate glasses before setting for a dinner party. You can always switch the pink lemonade for pink champagne if you fancy a more grown up dessert.
You will need:
- 500ml pink lemonade (use Lorina or Finches if not using home-made)
- 5 sheets of leaf gelatine
- zest of 1 lemon
- 2 tablespoons caster sugar
- cream and fresh summer fruit to serve
Soak the leaf gelatine in a bowl of cold water for five minutes. Before using, remove from the bowl and squeeze out any excess water.
Pour half of the pink lemonade into the saucepan with the sugar and lemon zest. Simmer gently until the sugar has dissolved. Remove from the heat and stir in the leaf gelatine. Allow to cool slightly then very gently pour in the rest of the pink lemonade. Pour the mixture gently into the jelly mould to maintain the bubbles. Cover with clingfilm and place in the fridge. Leave to set for a few hours or overnight.
Beat the cream until stiff peaks form. Spoon the jelly into bowls, pour the cream on top and sprinkle with fresh raspberries and redcurrants if they are in season.
If you are making home-made pink lemonade use:
- 200ml freshly squeezed lemon juice
- 200g caster sugar
- 1l water
- 120ml cranberry juice.
In a heavy heatproof bowl, place the caster sugar, water and lemon juice. Bring to the boil and then simmer until the sugar has dissolved. Leave aside to cool completely and then pour in the cranberry juice. This makes enough for you to enjoy a glass while you make the jelly. Serve in a tall glass with raspberry ice cubes.
To make the raspberry ice cubes, place the raspberries in the ice cube tray and fill with water. Freeze until solid. You can make the ice cubes with edible flowers such as violets.