Blueberry gin and tonic gelatin

Time 35 minutes
Yields Makes about about 3 cups gelatin
Blueberry gin and tonic gelatin
(Kirk McKoy / Los Angeles Times )

In a small heavy saucepan, sprinkle the gelatin over the water. Set aside to give the gelatin time to absorb the water, about 2 minutes. Place the pan over low heat and cook, stirring gently with a rubber spatula, until the gelatin is dissolved. Remove from heat and place the gelatin mixture in a bowl.


To the bowl, gently stir in the gin, then the tonic water and the lime juice. Pour half of the mixture into a chilled gelatin mold and refrigerate until thickened, 20 to 30 minutes depending on the thickness of the gelatin layer and type of mold. Gently add the mint sprigs and several blueberries for decoration, suspending them in the gelatin to decorate that layer. Sprinkle the lime zest over the top. Continue to refrigerate until the gelatin is set but not firm.


Place 2/3 cup blueberries in with the remaining gelatin and sugar and muddle using a fork until the berries have released their juice and the gelatin is tinted purple (for more coloring and flavor, blend the berries with the gelatin mixture in a food processor before straining). Strain the mixture.


When the first layer of gelatin is set, pour over the second layer and refrigerate until it is thickened, then decorate with additional blueberries if desired, suspending them in the thickened purple gelatin. Refrigerate until the mold is firm before unmolding.


To serve, unmold the gelatin onto a serving plate and garnish with additional mint sprigs and blueberries. Cut the mold into slices to serve.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.