Pink Turkish Delight Jellies

Pink Turkish Delight Jellies

Serves 6-8

4 leaves leaf gelatine, for pink: 3 white and 1 red
4 tablespoon rose syrup
1 lemon, juiced
90 grams caster sugar
90 ml Grand Marnier

1. Soak the gelatine in cold water until softened. Put the rose syrup, lemon juice and caster sugar in a pan with 400ml water and heat until the sugar has dissolved.
2. Squeeze the gelatine and add, stirring until dissolved. Add the Grand Marnier. Strain into 6 small glasses and chill for about 4 hours or overnight until set.

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