Essie Ruth

Elderflower and apple jelly with strawberries

This recipe is a little different for me. I’m generally a baker of things for lunchboxes, or a cooker of things for weeknight dinners, but it’s getting all springtime-sunny down here in Melbourne, so I thought I’d get creative and make something seasonally sweet and fresh.

Now, Elderflower is a flavour that tends to divide people. I love it’s delicate nature, but some people find it too floral, and I get that. This is why I’ve paired it with apple and berries in this recipe. It rounds out the taste and makes a little less off-with-the-flower-fairies.


Elderflower and apple jelly with strawberries


  • 10 riipe strawberries, sliced
  • 4 gelatine leaves
  • 140ml elderflower cordial
  • 200ml sparlking apple juice
  • 200ml sparkling mineral water


  1. Soak gelatine in cold water for 5 minutes.
  2. Meanwhile, make a bain-marie with a saucepan of water and a bowl. Place the cordial in the bowl, and allow it to warm through.
  3. Squeeze excess water from gelatine, and place it in with warmed cordial. Stir until dissolved, then turn off heat and set aside.
  4. Combine mineral water and sparkling apple juice. Add cordial and gelatine mixture, and stir to combine.
  5. Divide fruit between two medium glasses, or four rammekins. Pour jelly mixture over this.
  6. Cover with clingfilm and refrigerate overnight.
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These jellies are best eaten outdoors, under a jasmine vine, or a rambling rose. How’s that for a serving suggestion?