in Recipes

Cucumber – Ginger Ale – Jelly

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Ingredients for 4 servings:

  • 3 cucumbers
  • 2 lemons, juice
  • 450 g sugar
  • 1 sachet of Gelfix (2+1)
  • 200 ml ginger ale
  • ½ bunch mint

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Rinse the cucumbers, trim the ends, halve lengthwise, and scrape out the seeds. Cut the flesh into pieces and puree in a food processor. Mix 2 tablespoons of sugar with the gelling sugar. Mix well with the cucumber puree and lemon juice. Bring to a boil while stirring, add the remaining sugar and ginger ale, and bring back to a boil. Boil gently for 1 minute. Stir in the chopped mint. While still hot, pour into 4 clean jars (250 g each) and seal immediately. Keeps for about 6 months.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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