- 150g elderflower cordial
- 650g cold sparkling mineral water or white wine
- 4 gelatine leaves
- juice of ½ a lemon
Elderflower Jelly
Ingredients
Method
Soak gelatine in cold water
Pour cordial into sauce pan with 75g sparkling water, heat to a slow simmer, add gelatine to the syrup, whisk well
Now stir in 1/3 of the mineral water into the syrup and leave to cool
Now stir in the rest of the mineral water and pour into required moulds or into a cling film lined tray
Set in the fridge for 6 hours
Keeps in airtight container for up to 5 days in the fridge
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
