Jellied Caribbean Punch

Jellied Caribbean Punch
 
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This recipe was uploaded
by Dianeandonly

 
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Ingredients

Ingredients
Method
 
  • 400ml of real orange juice
  • capfull of orange blossom water (in any good middle-eastern store)
  • 100ml of dark rum
  • 100ml boiling water
  • 1 sachet of powdered gelatine (or enough Agar Agar to soft-set one pint of
  • liquid)
  • Tbsp of agave syrup (or sugar cane syrup for the purist amongst us)
Boil the water in a kettle then measure out carefully 100ml in a glass measuring jug. Sprinkle the gelling agent over and turn a spoon in it until completely dissolved. Add 800ml of squeezed orange juice and top up to the one pint or 600ml mark with your best rum! Trust me: it's worth it!

Leave a couple of hours in the fridge to set. Should stay very wobbly and almost runny. Spoon out into dainty cocktail glasses and top with whipped cream...

Jellied Caribbean Punch

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This recipe was uploaded by Dianeandonly

 
 
A supernally soft jelly oforange and rum, "planteur" style! It melts on the tongue and dissolves instantly into a superb alcool infused mouthfull...
See more on my blog : liveeatreadtravel.blogspot.com

Method


Boil the water in a kettle then measure out carefully 100ml in a glass measuring jug. Sprinkle the gelling agent over and turn a spoon in it until completely dissolved. Add 800ml of squeezed orange juice and top up to the one pint or 600ml mark with your best rum! Trust me: it's worth it!

Leave a couple of hours in the fridge to set. Should stay very wobbly and almost runny. Spoon out into dainty cocktail glasses and top with whipped cream...
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