this ain't no jelly for kids. { berry and triple sec jelly terrine }

Today is the birthday of a very dear friend... He is also one of the main contributors and fans of Between Kitchens and since I cannot be there to bake him a proper cake, this recipe is dedicated to him.
Hope you like it!

Terrina de Frutos Vermelhos e Triple Sec

- 250g de morangos, lavados e cortados em metades e quartos

- 100g de mirtilhos, lavados

- 2 chávenas de água

- 1 chávena de sumo de toranja

- 1/3 chávena de Triple Sec

- 2 colheres de sopa de Licor Beirão

- 1 colher de sobremesa de chá verde com morango e laranja Wittards

- 20g de gelatina transparente

- 2 colheres de sopa de açúcar

1) Espalhar os frutos numa terrina de vidro funda,

2) Ferver a água e preparar o chá,

3) Dissolver a gelatina e o açúcar no chá ainda quente,

4) Juntar o sumo e depois o Triple Sec e o Licor Beirão,

5) Verter sobre a fruta e levar ao frigorífico pelo menos três horas,

6) Para desenformar, colocar a terrina em água quente durante um ou dois minutos, passar uma faca a toda a volta e voltar sobre um prato de servir.

Berry and Triple Sec Terrine

- 250g strawberries, rinsed and chopped in halves or quarters

- 100g blueberries, rinsed

- 2 cups water

- 1 cup grapefruit juice

- 1/3 cup triple sec

- 2 tbsp Licor Beirão

- 2 tsp Wittards strawberry and orange green tea

- 20g transparent gelatin

- 2 tbsp sugar

1) Spread the fruits inside a deep pyrex,

2) Take the water to a boil and prepare the tea,

3) Solve gelatin and sugar in the still warm tea,

4) Mix the juice and then the alcohol,

5) Pour over the fruit and place in the fridge for at least three hours,

6) To unmould, place the pyrex in hot water for one or two minutes, run a knife around the sides and fold over a serving plate.