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Mark Hix

Elderflower jelly with summer fruits

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
British Food
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

Method

  1. 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

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