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.
- 10 riipe strawberries, sliced
- 4 gelatine leaves
- 140ml elderflower cordial
- 200ml sparlking apple juice
- 200ml sparkling mineral water
- Soak gelatine in cold water for 5 minutes.
- 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.
- Squeeze excess water from gelatine, and place it in with warmed cordial. Stir until dissolved, then turn off heat and set aside.
- Combine mineral water and sparkling apple juice. Add cordial and gelatine mixture, and stir to combine.
- Divide fruit between two medium glasses, or four rammekins. Pour jelly mixture over this.
- Cover with clingfilm and refrigerate overnight.
These jellies are best eaten outdoors, under a jasmine vine, or a rambling rose. How’s that for a serving suggestion?