- 800ml water
- 340g sugar
- 1 packet of mint
- 2 lime zests
- Juice of 4 lemons
- 7 gelatine leaves
Lemon lime and mint jelly
Ingredients
Method
Combine all ingridients in a pan apart from gelatine
Bring to the boil and simmer for 20 minutes
After 20 min add gelatine and take off heat
Leave on side for extra 10min to infuse more with mint
Pass and fill up your moulds ( ramekins Dario moulds etc.)
Set in fridge
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
