1 pkt. lemon jelly crystals
285ml bottle dry ginger ale
1/4 cup water
3/4 cup sweet white wine
250g (8oz.) small sultana grapes
Method: Remove stalks from grapes, prick grapes once or twice, put into bowl, add white wine, let stand 1 to 2 hours, stirring occasionally. Strain. Reserve wine. Heat ginger ale and water until boiling. Pour over jelly crystals in heatproof bowl, stir to dissolve. Add reserved wine. Cool then refrigerate. Spoon cold but not set jelly into serving dishes. Allow to set until the consistency of egg white. Drop grapes into jelly, return to refrigerator until completely set.
285ml bottle dry ginger ale
1/4 cup water
3/4 cup sweet white wine
250g (8oz.) small sultana grapes
Method: Remove stalks from grapes, prick grapes once or twice, put into bowl, add white wine, let stand 1 to 2 hours, stirring occasionally. Strain. Reserve wine. Heat ginger ale and water until boiling. Pour over jelly crystals in heatproof bowl, stir to dissolve. Add reserved wine. Cool then refrigerate. Spoon cold but not set jelly into serving dishes. Allow to set until the consistency of egg white. Drop grapes into jelly, return to refrigerator until completely set.
Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia (n.d., after 1987), p.116.
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