Mint jelly

I was looking at some of the mint jellies available on supermarket shelves, and shocked, albeit not surprised at their ingredient list.  Why does anyone really need their mint jelly to be neon green?  And personally I don’t like the over the top sweet flavour that most of these brands offer.

Given my desire to incorporate more gelatin into my diet  (read more about that here), I set out to make my own less fluorescent mint jelly that was gut friendly and not too sweet.  Here it is.

Ingredients

• 5 sprigs of mint, plus 10-20 leaves, thinly sliced
• 1 sprig of rosemary
• 1/2 cup water
• 1/2 cup white wine or verjuice
• 1/2 cup white vinegar
• 3 tbsp sugar or honey
• Pinch of salt
• Cracked black pepper
• 2 tsp gelatin powder

Method

In a medium saucepan combine the mint sprigs (reserve the separate leaves), rosemary, wine, water, vinegar, sugar, salt and pepper.  Bring to the boil them immediately take off the heat.  Cover and allow the flavours to infuse for at least 30 minutes.

Remove the herbs from the liquid.

Pour 1/4 of the infused liquid into a bowl, sprinkle the gelatin over the surface and leave for 5 minutes without stirring.  Whisk to combine, gradually adding the remaining liquid while whisking.

Pour this liquid into a jar and allow to almost set, about 20-30 minutes.  Once slightly thickened, stir through the sliced mint leaves.  Refridgerate until completely set (may need another 30 minutes).

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