Mint Jelly
Gibsons walks us through how to perfectly prepare a simple Mint Jelly to pair with your Gibsons Lamb Chops.
Ingredients
⅓ cup Fresh mint leaves (packed)
1.5 tsp Fresh squeezed lemon juice
4.5 fl oz Water
3 TBS Liquid Pectin
Optional Green Food Coloring
Prep & Cooking
- Rinse mint leaves and finely chop
- Place the mint into a saucepan with water and bring to a boil. Immediately remove from heat, cover, and allow to steep for 10 minutes
- Strain the liquid and return to the sauce pot
- Stir in the lemon juice
- Add the sugar and stir
- Return to medium-high heat and bring to a simmer
- Once simmering stir in the pectin
- Simmer for 1 minute while constantly stirring
- Remove from the heat, using a spoon, remove any foam that may have formed
- Transfer to a storage container and cool
RECIPE BY
Gibsons RestaurantGroup
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Art Credit: Chicago Magazine
Founded in 1989 with the iconic Gibsons Bar & Steakhouse on Rush Street, Gibsons Restaurant Group has been dedicated to providing unmatched hospitality, quality, and value to its customers. Gibsons Restaurant Group owns and operates these distinguished concepts: Gibsons Bar & Steakhouse, Hugo’s Frog Bar & Fish House, LUXBAR, Quartino Ristorante & Wine Bar, Gibsons Italia, The BOATHOUSE Orlando, Hugo’s Frog Bar & Chop House (on behalf of Rivers Casino), Bazaar Meat Chicago and Chi Sox Bar & Grill (on behalf of the Chicago White Sox).
PAIR WITH