Elderflower jelly with summer fruits

Name: Elderflower jelly with summer fruits
Yield: Serves 4
Cuisine: British
Ingredients: 6 freshly picked elderflower heads, or 3 tbsp elderflower cordial; about 200 g (7 oz) caster sugar; 5 sheets leaf gelatine; 6 freshly picked elderflower heads, or 3 tbsp elderflower cordial; 150 ml (¼ pint) Sauternes or other good dessert wine; juice of ½ lemon; 150 ml (¼ pint) Sauternes or other good dessert wine; 150 g (5 oz) mixed summer fruits (raspberries, blueberries, halved strawberries, etc); 150 g (5 oz) mixed summer fruits (raspberries, blueberries, halved strawberries, etc); 150 g (5 oz) mixed summer fruits (raspberries, blueberries, halved strawberries, etc); 150 g (5 oz) mixed summer fruits (raspberries, blueberries, halved strawberries, etc)

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

This is an ideal way to serve home-grown summer berries. Setting the fruits in two layers keeps them suspended in the jelly so they don’t all float to the top.

Ingredients

150 ml (¼ pint) Sauternes or other good dessert wine
juice of ½ lemon

Europe
United Kingdom
Dessert
Summer

Method

Put the Sauternes or other wine in a saucepan with 400 ml (14 fl oz) water and the lemon juice, and bring to the boil. Add the caster sugar and stir until dissolved. Bring to the bo