Elderberry – Apple – Sparkling Wine – Jelly
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 8 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- ml 1,500 apple juice
- 4 handfuls flowers (elderflower)
- 2 large lemon (s) organic
- 2 sachets Gelierfix, 3: 1 (for 350g sugar and 1 kg fruit each)
- 2 tablespoon, leveled ascorbic acid or citric acid
- 650 g suar
- 300 ml sparkling wine or white wine, lovely
- 50 grams sugar
- 1 tablespoon vanilla powder or vanilla pod
Print Recipe
Pin Recipe Instructions
- Wash both organic lemons hot, rub them off, mix the rub off with the 600g sugar, gelatinizer, ascorbic acid or citric acid.
- Sort out the elderflower, scrape off 1 handful so that no stalks remain, add the flowers to the sugar mixture, set this aside.
- Bring the rest of the selected elderflower with the apple juice and 1 organic lemon, cut very thinly, to the boil, leave to cool overnight in the refrigerator.
- Wrap the second organic lemon in foil so it doesn`t dry out and put it in the fridge.
- The next day, prepare 6-8 twist-off jars (depending on the size, each with 350-450 ml content): wash with hot, pour boiling water over the lid.
- Drain the elderflower and apple juice over a sieve, squeeze the elderflower well to get as much aroma and liquid as possible. Heat the liquid when it boils, stir in the blossom-gelation fix-sugar mixture, cook until the sugar has dissolved.
- Finely grind 1 tablespoon vanilla powder or 1 vanilla pod with the 50 g sugar in a blender, add to the jelly with the juice of the 2nd organic lemon and the sparkling wine or sweet white wine, bring to the boil, then immediately pour into the prepared twist-off glasses . Close the lid immediately.
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