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Gin and Tonic Gelatin Mold


1 cup sugar
Grated zest and juice of 1 lemon and 1 lime
1 2-3 cups, plus 1 tablespoon tonic water (not diet)
1 cup, plus 2 tablespoons gin
.75 to 1 ounce powdered gelatin (jello jiggler style is 1 oz)
1 pint white currants or 1.5 pints raspberries, optional
1 teaspoon confectioners sugar, if using raspberries.


1. Lightly grease a 6-cup gelatin mold with almond or vegetable oil. In a wide, thick- bottom saucepan, pour 1 1/3 cups water and the sugar. Bring to a boil. Let boil for 5 minutes, take off heat, add lemon zest, and steep for 15 minutes. Strain into a large measuring cup or bowl, then add lemon juice, tonic water and gin. You should have 6 cups. If not, add more tonic, gin or lemon juice, to taste.
2. Pour .25 cup warm water into a medium pan. Add about half the gin and lemon syrup. Sprinkle gelatin into pan. Whisk until dissolved completely. Pour mixture back into measuring cup or bowl with remaining syrup. Pour this into gelatin mold, and cool to room temperature. Refrigerate 6 hours.
3. To unmold, fill a sink halfway with warm water. Stand mold in it for 30 seconds or so. Place a big, flat plate over gelatin, and invert it, shaking mold as you do. If that does not work, stand mold in warm water for a half-minute or so, and try again. Surround gelatin with currants, or if you have used a ring mold, fill the hole with them. If using raspberries for decoration, dust them with confectioners sugar first. Serve.


Yield: 8 servings
Source: Adapted from "How to be a Domestic Goddess" by Nigella Lawson
Time: 25 minutes, plus 6 hours

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