Pink grapefruit, raspberry & mint jellies
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Pink grapefruit, raspberry & mint jellies

By Sara Buenfeld

This refreshing dessert that’s low in sugar is based on a mint tisane, set to a soft jelly with chunks of fresh fruit.

  • Prep:15 mins
    plus chilling
  • Serves 6
  • More effort

Nutrition per serving

  • kcal 38
  • fat 0.1g
  • saturates 0g
  • carbs 6g
  • sugars 3g
  • fibre 2g
  • protein 2g
  • salt 0g

Ingredients

  • 5 gelatine leaves
  • 15g fresh mint, roughly chopped
  • 1 pink grapefruit
  • 100g small raspberries
  • 2 peaches, peeled, stoned and chopped

Method

  1. Soak the gelatine in a bowl of cold water. Put on the kettle and when it boils pour 1 litre of the boiling water over the mint leaves. Leave to infuse for 5 mins then strain into a large jug. Squeeze the excess moisture from the soaked gelatine then stir it into the hot mint mixture until dissolved. Set aside to cool.

  2. Cut the peel and pith from the grapefruit with a sharp knife then cut between the segments to release them, reserving any juice. Cut the segments into about 3 pieces each then distribute the grapefruit, raspberries and peaches between 6 glasses. Stir any grapefruit juice into the mint jelly then pour it into the glasses and chill until set.

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