Pink grapefruit, raspberry & mint jellies

• gelatine↗5

  leaves

• fresh mint↗15g g

  roughly chopped

• pink grapefruit↗1
• small raspberries↗100g g
• peaches↗2

  peeled, stoned and chopped

Step-by-step instructions

1. 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. 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.