- 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
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