Elderflower Jelly

Ben Spalding

Ben Spalding

11th January 2011

Elderflower Jelly

Elderflower jelly


  • 150g elderflower cordial
  • 650g cold sparkling mineral water or white wine
  • 4 gelatine leaves
  • juice of ½ a lemon


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

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