Peppermint Raspberry Jelly

For the peppermint raspberry jelly, rinse the peppermint leaves with cold water and pluck them from the stems. Set aside 2 tablespoons of leaves. Pour 150 ml of boiling water over the remaining leaves, cover and let steep for 40 minutes. Then pour through a sieve and collect the peppermint juice.

Squeeze the lemon. Carefully sort the raspberries and bring to a boil with 150 ml of water and the lemon juice. Once boiling, remove from heat and strain the raspberries through a hair sieve to remove the small seeds.

Add the mint juice, raspberry juice, wine and preserving sugar to a saucepan and bring to a boil. Bring to a bubbling boil for 4 minutes and do the jelly test. To do this, drip some of the jelly onto a cold plate. If it becomes firm, the jelly is ready. If not, let the mixture boil a little longer.

Finally, finely chop the mint leaves set aside and stir them into the jelly.

Pour the peppermint-raspberry jelly into prepared twist-off glasses. Drizzle a little alcohol over the top, light and seal immediately. Place on a tea towel with the lid down and let cool.

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