Makes 12
Ingredients:
5 gelatine leaves
16 clementines
125g/4oz/½ cup caster (superfine) sugar
4 tbsp vodka (optional)
Method:
1 Put the gelatine in a bowl and cover with cold water. Set aside to soak for 5 minutes.
2 Zest 2 clementines and put the zest in a large pan. Squeeze the juice from the zested and whole clementines and add to the pan with the sugar and the vodka (if using).
3 Lift the softened gelatine out of the soaking liquid and add to the pan. Heat gently, stirring until the sugar dissolves. Strain into a large jug with a pouring spout and make up to 1 litre/1¾ pints/4 cups with cold water. Pour into 12 small shot glasses and chill in the refrigerator for at least 5 hours.
4 Take the jellies out of the refrigerator 5 minutes before serving to allow them to soften slightly.
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| Clementine Jelly Shots |
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