This mint jelly pairs beautifully with mustard-crusted lamb crown roasts and can be stored in sterilised jars for up to three weeks
| Created by | Spinneys |
| Prep time | 5 minutes |
| Setting time | Approx. 30 minutes |
| Cook time | 5 minutes |
| Serves | 5-6 |
| Cuisine | Asian |
| Special Occasion | Christmas |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 76 |
| Fat | 0.1g |
| Saturates | 0.1g |
| Protein | 0.1g |
| Carbs | 20.8g |
| Sugars | 20.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFRinse a handful of mint leaves and stems then place them in a small saucepan.
Crush with a potato masher or the bottom of a jar or glass. Boil the water and pour over the crushed mint; cover and allow to stand for 10 minutes.
Strain the mint mixture and return it to the saucepan. Stir in the agar agar. Mix in sugar and place the pan over a high heat. Bring to a boil, stirring constantly. Remove from heat. Squeeze the lemon and stir in 2 tbsp of lemon juice, then pour into a medium-sized bowl.
Refrigerate until set, approx. 30 minutes.
Place the set mint jelly into a blender and blitz until smooth. Transfer to a serving bowl.
Finely chop the remaining mint and stir into the jelly.
Serve alongside roasted lamb.
