Catholic Recipe: Mint Jelly with Fruit
This mint jelly dessert is wonderful for hot summertime. It uses the herbs and fruits blessed on the feast day of the Assumption.
DIRECTIONS
Boil sugar and water to make simple syrup. Pour over gelatin dissolved in one-eighth cup cold water. Add peppermint. Cook five minutes. Strain and add lemon juice and optional coloring. When cold and nearly set, add fruit. Serve with whipped cream. Trim with mint leaves, if desired.
Recipe Source: Cooking for Christ by Florence Berger, National Catholic Rural Life Conference, 4625 Beaver Avenue, Des Moines, IA 50310, 1949, 1999
