Ginger Ale Aspic Salad - cooking recipe
Ingredients
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1 Tbsp. Knox gelatine
2 Tbsp. cold water
1/4 c. heated ginger ale
1/4 c. lemon juice
1 1/2 c. ginger ale
1/2 c. seedless grapes
1/4 c. celery, chopped
1/2 c. crushed pineapple
1/2 c. chopped preserved ginger
Preparation
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Soak gelatine in cold water and dissolve in ginger ale.
Stir in the lemon juice and the 1 1/2 cups of ginger ale and chill to set until syrupy.
Add rest of the ingredients and chill until firm.
Serve on a bed of lettuce with mayonnaise.
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