Mint jelly and mint gelatin are both great condiments for lamb.
Gelatin made with fresh mint leaves is refreshing, herbal and intense as well as sweet. It also contains no chemicals that might have been made from corn and has no chemical aftertaste. I do usually add a couple drops of green food coloring, which may contain a very small amount of corn, because I don't like the color otherwise. I suppose I could color it red with a few drops of raspberry juice or something instead.
2 cups cold water
2 pkg. plain gelatin
1 cup sugar (See Sugar in the Glossary)
1 firmly packed cup of fresh mint leaves (See Produce in the
(optional) few drops of green food coloring
Sprinkle the gelatin onto the cold water in a large bowl. Set aside. Chop the mint fairly fine and simmer it with the sugar in 2 cups of boiling water for 10 minutes.
Strain, and add enough boiling water (if necessary) so that you have 2 cups of the mint infusion. Add this to the gelatin mixture and stir well, making sure the gelatin has thoroughly dissolved. Refrigerate.
|The natural color of mint gelatin. Mint gelatin with 2 drops of green food coloring added.|