Basil Jelly

Preparation info
    • Difficulty

      Easy

Appears in

By Francisco Migoya

Published 2008

  • About

Ingredients

Blanched Basil

  • 4 L / 1 gal water
  • 10 g / .35

Method

  1. For the Blanched Basil: Bring the water, ascorbic acid, and salt to a boil in a saucepan. Blanch the basil for 5 to 8 seconds, or until wilted. Make sure that the basil does not lose its color by letting it blanch too long.
  2. Shock the basil in ice water and drain. Squeeze the excess water out of the basil.
  3. Line a half sheet pan with a nonstick r