Simmer 300ml water and the sugar for 5 minutes, take off the heat, add the lemon or lime zest, and leave to steep for 15 minutes.
Strain into a measuring jug to remove zest, then add the citrus juice, tonic water and gin; add more tonic water, gin or lemon juice to taste to 1,200ml.
Prepare the gelatine.
Pour some of the gin and lemon syrup mixture into the gelatine and then pour everything back into the jug.
Pour into moulds or serving glasses and, when cold, put in the fridge to set over night.
Unmould, and decorate with lychees, currants, berries etc.
This jelly will keep indefinitely in the fridge (covered with cling wrap) as sugar, alcohol and gelatine all preserve well.
Recipes reprinted with permission of HeinStirred
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