Serious Eats: Recipes
Classic Mint Jelly
If you're planning to serve grilled or roasted lamb for Easter dinner, skip the neon green store-bought mint jelly and whip up this simple homemade version. Mildly sweet and pleasingly tart, it bursts with fresh mint flavor. The jelly has a muted, golden hue not unlike that of chamomile tea. If you must, add a single drop of green food coloring, which will impart a natural-looking pale green color. After the Easter feast, use the jelly to pump up cold lamb sandwiches, or combine it with fresh lime juice to make a mojito-inspired glaze for grilled shrimp.
Adapted from Putting Food By by Ruth Hertzberg, Janet Greene, and Beatrice Vaughan
About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. She is currently at work on a second book about homemade food gifts. She lives in Brooklyn with her husband and dachshund.
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