Elderflower – Jelly with Chardonnay
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 15 elderflower umbels
- 6 tablespoon alcohol, (90% from the pharmacy)
- 1 bottle wine, Chardonnay 0.7l
- 1 bag / s Gelfix
- 800 g suar
- 1 lemon (juice it)
Print Recipe
Pin Recipe Instructions
- Let the elderflower soak in alcohol and wine for 2-3 days, pass through a fine sieve with a cloth, squeezing out the soaked flowers a little. Add lemon juice.
- Continue working with the 800g sugar as instructed by Gelfix, bring the liquid to the boil while stirring constantly, making sure that any lumps are completely loosened by crushing.
- Fill twist-off glasses while still hot and place on top / lid for 5 minutes.
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