Raspberry and Earl Grey Vegan Jelly
A great British classic that’s not just for kids! Nothing says summer quite like a bowl of jelly, so why not bring a playful element to your afternoon tea with our raspberry and Earl Grey vegan jelly recipe. Slightly tart, not too sweet, and with the perfect floral and lemony taste of our Earl Grey tea. It also makes a great alternative to jam for scones - with lashings of (vegan) cream of course.
Most jelly is made using gelatine, which is derived from animal collagen (so very not vegan!) but this recipe uses agar flakes which are made from a type of seaweed.
| Makes | 4-5 Small Tea Cups |
|---|---|
| Makes In | 3hr 10 mins |
| Difficulty | Easy |
| Dietary | [[v]] |
Ingredients
| Qty | Ingredient |
|---|---|
| 150g | Caster sugar |
| 800ml | Cooled Earl Grey Tea |
| 350g | Raspberries |
| 4 tsp | Agar flakes |
| 1/2 | Lemon |
Method
- Infuse 800ml of boiling water with Earl Grey tea.
- Pour the water into a saucepan and gently bring to the boil.
- Add 150g of caster sugar and 4 teaspoons of agar flakes (you can also use agar powder - but you’ll only need a third of the quantity).
- Add 350g raspberries and the juice of half a lemon.
- Reduce and let it slowly simmer for 5-6 minutes.
- Gently pour into silicone moulds, glasses, or teacups - (if you’re using glass you’ll need to wait for the mixture to cool).
- Transfer to the fridge and leave to set for around 3 hours - or until you see a nice, firm wobble!
Perfect with a little vegan ice cream for a classic take on jelly and ice cream.
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