Mirabeau Gin & Tonic Jelly

We’ve heard jelly is making a comeback! Whether you love it or hate it, this 1950s retro treat looks fantastic and is sure to be a great topic of conversation around the dinner table!

We created a grown-up version, made with our Dry Rosé Gin and Mediterranean tonic. If you like jelly and G&T, you’ll love this!


  • 300ml water
  • 225g caster sugar
  • Zest and juice of 1 organic lemon
  • 400ml Fever Tree Mediterranean tonic
  • 250ml Mirabeau Dry Rosé Gin
  • 28g gelatine leaves
  • 2 sprigs of fresh rosemary
  • Red fruits to decorate


Lightly grease a 1 ¼ litre jelly mould with grapeseed oil (or any other vegetable oil that doesn’t have much flavour).

In a saucepan, place water, sugar, lemon juice and zests. Bring to a boil and leave for 5 minutes. Remove from heat and strain into a mixing bowl or jug. When cold, add the gin and the tonic.

Put the gelatine leaves to soak in a bowl of cold water for 5 minutes.

Pour 250ml of the gin and tonic mixture into a saucepan until it simmers. Remove from heat. Squeeze the gelatine leaves to remove as much water as you can, and add them to the saucepan. Stir until dissolved.

Pour the mixture back in the gin and tonic mixture left in the bowl or jug. Mix well. Pour into the greased mould, and let set in the fridge for 5 to 6 hours.

To unmould, place the jelly mould in warm water for 20 seconds, making sure the water doesn’t go inside the mould. Place your serving dish on top and invert to unmold. If it doesn’t work, place the mould in warm water for longer and try again.

Serve with fresh red fruits or a citrus salad. Et voilà !

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