Mint tea jelly

Mint tea jelly

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
20g gelatine, (or enough to give 800ml liquid a firm set, according to packet instructions)
300ml cold water
2 mint tea bags
1 bunch fresh mint
500ml boiling water
20g caster sugar

To serve

Quantity Ingredient
extra mint leaves

Method

  1. Sprinkle the gelatine over cold water in a saucepan. Stir over a low heat until it dissolves – do not let it boil. Place mint tea bags and the mint in a large teapot and add the boiling water. Leave to infuse for 15 minutes then strain tea into a jug. Stir in the caster sugar then add to the gelatine mixture. Pour into a 20cm square baking dish and refrigerate until set, about 4 hours.
  2. To serve, cut mint jelly into small cubes and spoon into glasses or bowls and then garnish with mint sprigs.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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