Fruit Punch and Rum Jelly Recipe
Try out this fun fruit punch and rum jelly recipe. Great for parties and summer fun.
Serves 6 Preparation time 20- 40 mins
1 bottle Grace Tropical Rhythms Fruit Punch
3 sachet (1 tbsp) powdered gelatine
120 ml dark rum (Optional)
6 tsp diced fruit – pineapple, paw paw, mango, fresh or tinned.
Warm Grace Tropical Rhythms Fruit Punch over a low heat, and then take off. Mix in dark rum. Leave to cool. Strain through a muslin-lined sieve. Measure out 600ml.
Put 4 tbsp hot water in a cup and sprinkle the gelatine over it. Leave to soak for a few minutes, and then place in a pan of simmering water and heat gently until the gelatine is fully dissolved. Leave to cool slightly and, once it is the same temperature as the Fruit Punch solution, mix together and pour into bowls or glasses. Cool then chill until set.