Mojito jelly

Recipe of Yuri Cestari

High alcohol content. Gelatinous, but cleancutting structure, with rapid defrosting. The sugar syrup base is used to lower the alcohol in the spirit to make it freezable at -18°C. Product with good freeze-thaw cycle stability.

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Ingredients

  • 350 g lime juice
  • 155 g water
  • 10 g lime zest
  • 10 gmint leaves
  • 165 g white rum
  • 260 g sugar syrup*
  • 70 g GELECTA COLD
  • *FOR SUGAR SYRUP BASE:
  • 300 gwater
  • 450 g granulated sugar
  • 150 g glucose syrup
  • 100 gdextrose
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Mojito jelly
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