Mint Jelly Recipe
Summer entices us to eat freshness; with this mint jelly, we can say we’ve found an oasis of delightful coolness.
The mint in my garden is abundant, sometimes it needs to be trimmed, and mint desserts can’t be missing between teas and syrups.
Freshly picked in the morning with its distinctive fragrance that fills the whole house, small purplish flowers forming spikes at the top of the stem.
A sweet to try, a little light indulgence suitable for everyone, low in sugar, without eggs, without flour…
Purity and lightness are its qualities
Green transparencies
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 8 Hours
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 17 cups water
- 2 bunches mint (Fresh)
- 1 cup sugar
- 1 package gelatin sheets
- A few drops food coloring (green)
Tools
Small pot and strainer…Molds or glass bowls
Steps
I have mint in the garden, picked and cleaned…With the flowers, I’ll make teas
Clean all the leaves well from any impurities. Boil them with water and sugar, meanwhile, soak the gelatin sheets in a little cold water
Once boiling is complete (about ten minutes), turn off the stove and add the gelatin sheets. Stir well to dissolve
Strain to remove any residue
Now add a few drops of coloring and mix well
Strain again
Pour your colorful and fragrant liquid into the chosen bowls and leave to rest in the fridge overnight. Or for a day.
Unmold the jelly and decorate as desired.
I chose a light white glaze to simulate ice, made with powdered sugar and very little water.
Mint flowers and golden pastry sprinkles, a touch of red in contrast and…Lightness and freshness!
The transparency and lightness!
Keep refrigerated for two days, enjoy very cold!
