Raspberry and mint jelly

Raspberry and mint jelly

  • serves 8
  • A little effort

Try our raspberry and mint jelly recipe for a contemporary, grown-up twist to a traditional party pudding. The mixture of flavours and the sophisticated red and transparent layers make this jelly a perfect centrepiece for any table.




  • leaf gelatine 5 leaves
  • frozen raspberries 500g
  • caster sugar 150g
  • fresh raspberries 1 punnet


  • caster sugar 200g
  • mint leaves 1 large bunch
  • leaf gelatine 3½ leaves
  • limes 3, juiced


  • Step 1

    To make the raspberry jelly, soak the gelatine in cold water until softened. Put the frozen raspberries, sugar and 400ml water in a pan. Heat gently, until the sugar has dissolved then simmer for a couple of minutes. Push through a sieve into a clean pan, heat and add the gelatine (squeeze out excess water) until dissolved. Strain into a jug and leave to cool.

  • Step 2

    leave the raspberry jelly mix until it has started to thicken, then stir in the fresh raspberries and pour into a 1-litre mould. Chill until just set (about 4 hours).

  • Step 3

    For the mint jelly, put the caster sugar in a pan with 200ml water. Heat gently until dissolved, then simmer for a couple of minutes. Add the mint and leave to infuse for 10 minutes.

  • Step 4

    Strain into a clean pan, heat and add the gelatine until dissolved. Add the lime juice. Strain into a jug and cool. Pour on top of the raspberry jelly then chill again until completely set. Turn out to serve. Serve with extra raspberries if you like.