Every summer we buy a bottle of really good quality gin and enjoy a regular gin and tonic in the late afternoon as the heat of the day is starting to dissipate. Turning a G&T into a dessert has long been on my to-do list and after a trip to Wellington in late November where I picked up some gorgeous duty free gin, and some vintage beakers in a quirky antique store, the time was ripe to get the creative juices flowing, recipe-wise. These lemon and gin jellies are the result. Super easy, super quick and super impressive, they were an instant hit at our place. Don’t be put off by the leaf gelatine as it is really simple to use and readily available in any good deli. The jellies would be great for a summer dinner party dessert or anytime, really.
Makes 8 serves
1/2 cup caster sugar
1/2 cup water
1/2 cup lemon juice
1/4 cup gin
3 leaves of gold strength gelatine
Put the sugar and water in a small saucepan and bring to the boil. Boil for three minutes and then take off the heat. Fill a small bowl with cold water and put the gelatine leaves in to soak for a couple of minutes. Place the lemon juice, gin and sugar syrup in a jug. Lift the gelatine out of the water and squeeze out the excess water. Add to the gin mixture and whisk with a fork until the gelatine is dissolved. Pour into 8 shot glasses and refrigerate until set, which will take about three hours.
Simple food 
love the beakers, love the idea. Which gin is your fav?
My favourite gin is Tanqueray. I know lots of people who rave about Bombay Sapphire, but it is too floral for my taste. I think as long as you use the gin you love it will taste great. Thanks babe, marg.