Ginger Ale Aspic Salad - cooking recipe

Ingredients
    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
    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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