Prep
40 minsBake
40 minsServes
900gDifficulty
Easy About
A brilliant combination a Mint and Lime, this preserve will certainly add tangy twist to a roast Lamb dish.
Mint & Lime Jelly Recipe
Place the apples, lime rind and juice and 25g (1oz) of the mint in a large pan with 11 (1¾ pts) of water. Bring to the boil, cover and simmer for 20 minutes or until the apple is softened and pulpy.
Pour into a jelly bag and strain into a bowl for 3-4 hours then discard the pulp.
Measure the liquid and for every 600ml add 450g (1lb) Tate & Lyle Fairtrade Preserving Cane Sugar. Return the liquid to the pan with the preserving cane sugar and bring to the boil, stirring until the preserving cane sugar dissolves. Boil for about 10-20 minutes or until setting point is reached.
Remove from the heat and skim off any surface residue. Finely chop the rest of the mint, add to the jelly mixture then transfer to hot, sterilised jars. Seal, label and then store in a cool, dark, dry place.
TOP TIP
Serve this jelly with lamb for your Sunday Roast; the tanginess adds another dimension to your meal.
Ingredients – 4 items
1
How to make this recipe
Apple
Green, roughly chopped
Lime
Grated zest & juice
Fresh mint
Leaves, plus extra
Preserving sugar
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Make your own Tiramisu Coffee at home. ☕️🤎
A simple, indulgent coffee recipe inspired by the classic Italian dessert, with rich espresso, creamy mascarpone and a hint of hazelnut.
You’ll need:
- 1 double shot of espresso
- 1 tbsp mascarpone
- 120ml milk of your choice
- 1 tsp Tate & Lyle Hazelnut Flavouring Syrup
- Ice, optional
- Cocoa powder, to finish
Method:
- Brew a strong coffee or double shot of espresso.
- While your coffee brews, make the sweet cream by whisking together the mascarpone, milk and our Hazelnut Flavouring Syrup until smooth and creamy.
- Fill your glass with ice, if using, then pour in your espresso.
- Gently pour the sweet mascarpone cream over the coffee.
- Finish with a generous dusting of cocoa powder and a sponge finger!
A little taste of tiramisu, made for your coffee break. ✨
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Try this fun twist on dessert with soft, golden pancake-style taco shells made with Tate & Lyle Golden Caster Sugar, filled with fluffy whipped cream and juicy fresh strawberries.
Here’s how to make them:
Make the pancake shells: Prepare a thin pancake-style batter using Tate & Lyle Golden Caster Sugar, then cook until lightly golden.
Shape your tacos: While the pancakes are still warm, gently fold them into a taco shape and leave to cool.
Whip the cream: Whip your cream until light, fluffy and ready to pipe.
Fill: Add a generous layer of whipped cream to each pancake taco, then top with sliced fresh strawberries.
Finish: Give them a final dusting of Tate & Lyle`s Cane Icing Sugar for an extra sweet touch. ✨
Soft, creamy and fruity — a fun new way to enjoy dessert! 🍓
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Find the recipe via the link in our bio.
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Find the full recipe on our website – link in bio.
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Ready to get baking? Find the full recipe on our website – link in bio.
Bank holiday plans? Make them minty fresh 🌿✨
Shake up a refreshing mocktail with Tate & Lyle Mint Flavouring Syrup – the perfect sip for a long weekend!
Our syrup range are available on Amazon and at sugarandsyrup.com
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