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lemon glass jelly 1

Ingredients: kasturi lime syrup

200 ml                       Hot water

6                                    Kasturi lime, squeezed for juice

9-10 sachets          Pal Sweet® Low-Calorie Sweetener or to taste


Ingredients A: jelly

1.2 litres                 Water

4 stalks                    Lemon grass, smashed

4 cm (20 g)            Ginger, smashed

5                                  Kaffir lime leaves

2                                  Pandan leaves, knotted

55 g                            Soft brown sugar

15 g                            Instant jelly powder


Ingredients B: garnish

Some                     Mint leaves


  1. To prepare kasturi lime syrup, mix hot water with kasturi lime juice and bring to boil for 10 minutes, turn off the fire and add Pal Sweet® Sweetener. Stir well then refrigerate the syrup.
  2. Combine water, lemon grass, ginger, kaffir lime leaves and pandan leaves in a pot. Bring to a boil. Reduce heat and simmer for 20 minutes till the fragrance is obtained.
  3. Strain the liquid and add sugar and jelly powder. Stir to dissolve properly. Reheat the mixture to a quick boil.
  4. Pour jelly mixture into a bowl to set. Refrigerate.
  5. To serve: Scoop up the jelly into broken up pieces and place into a serving cup or bowl. Drizzle over with kasturi lime syrup and garnish with mint leaves.

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