Guilt-Free Summer Jellies: Pink Grapefruit, Raspberry and Mint

Instructions

1. 1

   Soak the gelatine in a bowl of cold water.

2. 2

   Put on the kettle and when it boils pour 1 litre of the boiling water over the mint leaves.

3. 3

   Leave to infuse for 5 mins then strain into a large jug.

4. 4

   Squeeze the excess moisture from the soaked gelatine then stir it into the hot mint mixture until dissolved. Set aside to cool.

5. 5

   Cut the peel and pith from the grapefruit with a sharp knife then cut between the segments to release them, reserving any juice.

6. 6

   Cut the segments into about 3 pieces each then distribute the grapefruit, raspberries and peaches between 6 glasses.

7. 7

   Stir any grapefruit juice into the mint jelly then pour it into the glasses and chill until set.