Elderflower lemon and honey jelly
elderflower jelly flavoured with lemon and honey
Equipment
- sauce pan
- jelly mould
Ingredients
- 300 ml elderflower cordial
- 7 gelatine leaves
- 800 ml water
- 150 g caster sugar
- 4 tbsp. blossom honey
- 1/2 tsp vanilla extract
- 50 ml gin optional
- 1 tsp lemon zest zest from one small lemon
Instructions
- Lightly grease the jelly moulds with some flavourless oil, such as vegetable Add the gelatine leaves in a bowl and cover with cold water and leave to bloom for a few minutes, mean while add half the cordial and water in the pan with the sugar, honey and lemon zest and bring to the boil. Squeeze any liquid out of the gelatine leaves and add to the pan and stir until they have disappeared. Add the rest of the liquid and the gin if using and mix, let cool then pour into moulds. I added some flowers into the jelly. If you do this make sure the liquid has cooled down before you pour it over them or they will turn brown.Leave to set in the fridge over night.Serve with custard or ice cream or as it is.