Raspberry and Mint Jelly

Bloom gelatin in water for roughly 5 minutes

While gelatin is blooming, blend peppermint oil, stevia or honey and raspberries together until smooth. Pour through a fine mesh strainer into another bowl to remove the seeds. Discard the seeds and set mix aside

Add bloomed gelatin to a saucepan and on low heat, melt down the gelatin until smooth

Turn off the heat and add raspberry mixture to the gelatin and stir until combined

Line a tray with baking paper and pour in the mixture, it should be about an inch thick

Set in the fridge for one to two hours.

Cut into desired portions and enjoy. Keep remaining jellies in the fridge until required.