( SERVES 8 )
Photo by Annabel Langbein Media
Coconut water makes a great jelly base to set fruit into, but if you prefer you can use fruit juice - just not pineapple or papaya juice as these contain an enzyme that prevents the gelatine from setting.
|4 cups||Coconut water|
|4½ tsp||Powdered gelatine|
|2||Peaches, use up to 3; alternatively use nectarines|
|250 g||Blueberries, 2 punnets|
- Heat 3½ cups of the coconut water with sugar, stirring to dissolve. Remove from heat.
- Mix the remaining ½ cup coconut water with gelatine, stirring to ensure there are no lumps. Add to the hot coconut water mixture and stir until the gelatine is fully dissolved.
- If using peaches, wet the skin then rub with a clean teatowel to remove most of the fuzz. Cut peaches or nectarines into 1cm wedges then divide with the blueberries between eight 1-cup capacity glasses.
- Divide the coconut water mixture between the glasses, cover and chill until needed (at least two hours or up to four days).
More berry-based recipes from Annabel
For more great Annabel Langbein recipes see her new summer annual A Free Range Life: Celebrate Summer! (Annabel Langbein Media, $24.95) or visit annabel-langbein.com.