Elderflower Jelly with Summer Fruits

Preparation info
    • Difficulty


Appears in
Le Caprice

By AA Gill and Mark Hix

Published 1999

  • About


  • 800 ml water
  • 300 ml Sauternes or a good dessert wine
  • juice of


Bring the water, Sauternes and lemon juice to the boil, add the sugar, stir until it has dissolved then remove from heat.

Soak the gelatine in some cold water for a minute or so until it has softened.

Squeeze out the water, add the gelatine to the syrup and stir until it has dissolved.

Pour in the elderflower cordial, then leave the jelly somewhere cool but do not let it