The delicious silliness of pink lemonade jelly

• 22 April 2022, 4:55am
• From Spectator Life

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Alexander Larman

What happened to the Rishi Sunak I knew at school?

Makes: 1 600ml jelly (enough for 6)

Takes: 10 minutes, plus overnight chilling

Bakes: No time at all

65ml water

70g granulated sugar

150g raspberries

Juice of 5 lemons

Zest of 1 lemon

5 sheets gelatine (platinum grade)

200ml water

1. First, bloom the gelatine by placing the gelatine sheets in a bowl of cold water: make sure the sheets are fully submerged. Leave for 5 minutes, until the sheets are soft and pliable.
2. While the sheets are soaking, make a syrup with the 65ml water and the 70g granulated sugar. Place the two in a small saucepan, and bring rapidly to a boil, then remove from the heat.
3. Squeeze the water from the gelatine sheets, then stir the sheets sheets into the warm syrup until they completely dissolve. Stir the fruit juices, 200ml cold water, and lemon zest into the syrup.
4. Squidge 100g of the raspberries with a fork until they break down: stir these and the 50g whole raspberries into the lemon mixture, and pour all of this into a 600ml jelly mould and refrigerate overnight, until set.
5. To release the jelly, carefully run a little warm water over the mould, avoiding the jelly. Leave for two minutes, and then upend onto a large dinner plate.