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Recipes
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Lemongrass And Coconut Jelly
Refreshing, fragrant and attractive, these jellies will surprise your guests and add a touch of class to an old favourite
Course Dessert
Cuisine British
Passive Time 2 hours
Servings
people
Course Dessert
Cuisine British
Passive Time 2 hours
Servings
people
Instructions
  1. Place the teabag (tag removed) and sugar in the boiling water, and simmer until it has dissolved.
  2. Remove the teabag, squeezing it against the side of the pan to release as much flavour as possible.
  3. Remove the gelatine leaves from the water and add them to the pan, stirring until dissolved.
  4. Add the sparkling water and lemon juice, pour in to four jelly molds, glasses or bowls.
  5. Leave to set for a couple of hours.
  6. Turn out of the molds and serve on its own or with ice cream.
Recipe Notes

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Refresher Greenita
A refreshing, zingy granita harnessing the citrusy flavour of our 'Refresher Green' tea.
Course Dessert
Cuisine Italian
Servings
people
Ingredients
Course Dessert
Cuisine Italian
Servings
people
Ingredients
Instructions
  1. Place the teabags in the boiling water and leave to brew for 10 minute.
  2. Remove the teabags, add the lemon juice and sugar, and stir until dissolved.
  3. Place in a shallow freezer-proof dish and freeze.
  4. After an hour or so, remove the partially frozen granita and scrape it with a fork.
  5. Return to the freezer until required. It's that easy!
Recipe Notes

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Recipes
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Ginger And Lime Posset
A mouth-watering, no-cook dessert with a feisty kick.
Course Dessert
Cuisine British
Passive Time 1 hour
Servings
people
Course Dessert
Cuisine British
Passive Time 1 hour
Servings
people
Instructions
  1. Brew the teabags in 50ml of boiling water for at least five minutes. The longer you leave it, the stronger the flavour.
  2. Crush the ginger biscuits and distribute evenly across the bottom of 4 glass jars. (We've used little Kilner Jars as we had them to hand, but you don't have to!)
  3. Whip the cream, then add the vanilla essence, tea (remove the bags first!), and the lime zest and juice and mix thoroughly.
  4. Spoon the mixture on top of the crushed biscuits, and leave to set in the fridge for an hour or so.
  5. To serve, add a pretty curl of lime zest, or a dusting of crushed ginger biscuit.
Recipe Notes

We'd love to see how you get on! Do share your photos with us on TwitterFacebook or Instagram!

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