Campari & lychee jellyHudson Hayden/The Globe and Mail
This recipe works with either Campari or lychee alcohol. Making a batch of each will satisfy guests, whether they favour dry or sweet cocktails.
Servings: 8 2-oz jellies
Ingredients
8 1/3 oz Campari or lychee liqueur
5 oz sugar syrup
3 1/3 oz water
Strips of peel from 1 orange
10 sheets gelatin
Method
Combine all ingredients except for the gelatin and allow it to sit for 1 to 2 hours to allow the peel to infuse the liquid. Remove peel. Cut gelatin sheets into quarters and place in a heatproof bowl. Cover with some of the liquid and allow to soak for at least 10 minutes until soft.
Place the bowl over a bain-marie of simmering water and heat, stirring occasionally until gelatin is dissolved. Mix in remaining cocktail liquid and pour into a large mould. Chill for 4 hours or overnight. Unmould, cut into cubes and serve.