Beer Jelly (Jello)
An unusual but easy to make savoury beer jelly
- 500 ml cold wheat beer - 18 fl oz
- 1 packet powdered gelatine - 7 g/ ¼ oz
- 1/2 teaspoon sea salt
- 50 g caster sugar - 1¾ oz
- 2 teaspoons freshly squeezed lemon juice
Pour 60 ml (2 fl oz) of the beer into a small saucepan, sprinkle over the gelatine and leave to stand for 5 minutes. Add the salt.
Pour the remaining beer into a bowl and add the sugar and lemon juice, then stir to mix. Stir the beer a few times to get rid of the foam. Rinse the ice cube trays with water; it will make the jelly cubes easier to unmould.
Place the saucepan over a low heat and stir to dissolve the gelatine. When it is dissolved, pour it into the beer-sugar-lemon mixture, stirring to mix, then pour into the rinsed trays and refrigerate until set.
When ready to serve, turn out the jelly cubes onto a damp surface. Wet your hands and a thin spatula to make it easy to transfer them to a serving plate.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.