RIBENA, BLACKBERRY, LIME & GIN JETPLANES
Kyle Street and Jordan MacDonald
![](https://www.cuisine.co.nz/wp-content/uploads/2019/10/Cuisine-Magazine-Chef-Profile-Recipe-Ribena-Blackberry-Lime-Gin-Jetplanes-1.jpg)
tags:jetplanes, lime, ribena, blackberry, gin
Makes
50Ingredients
30ml gin (I use Cardrona gin) | |
juice of ½ lime | |
50g blackberries or boysenberries | |
125ml Ribena or fruit juice | |
25g caster sugar | |
6 leaves gelatine, soaked and squeezed out |
Instructions
1. | Infuse the gin with the lime and berries for a few hours. |
2. | Bring the Ribena or fruit juice and sugar to a low simmer and simmer until the sugar is dissolved. |
3. | Add the gin mixture and bring back to a simmer. |
4. | Remove from the heat and add the gelatine. |
5. | Stir well, pour through a fine sieve and allow to cool a little. |
6. | Spoon into silicone jetplane moulds (or any other suitable small mould). |
7. | Leave to set overnight, or at least 2-4 hours. |
8. | Remove from the moulds and use to make the Champagne jelly. |
Photography Fraser Chatham
Leave a Reply