Name: Gelée de la Lavande (Lavender Jelly)
Yield: Serves 4
Cuisine: French
Ingredients: 2 cups Montbazillac white dessert wine; 2–4 tablespoons lavender sugar or according to taste; ⅓ cup fresh lavender flowers, or 3 tablespoons dried lavender flowers; 2 teaspoons unfavored gelatine; juice of 1 orange

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

I have discovered that when warm dessert wine is •poured onto fresh lavender flowers, a pinky-red infusion results that, sweetened, has an intriguing and attractive flavor. With the addition of a little orange juice and gelatine it sets into a delightful and most unusual jelly.

Ingredients

⅓ cup fresh lavender flowers, or 3 tablespoons dried lavender flowers
2 cu

Method

Put the lavender flowers into a glass or enamel pan (not a metal one) and add the wine. Heat very gently until the temperature reaches blood heat (98°). Remove from the heat and set aside for 10 minutes to infuse.

Strain the wine into a bowl, pressing on the flowers with the back of a spoon to extract all the flavor. Stir the sugar into the wine until dissolved. Check the flavor and add

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