Lemon Jelly with Whiskey
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 4 mins |
| Total Time | 19 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 10 lemon (s), untreated
- g 1,000 preservin suar, 1: 1
- 2 cl whiskey
- 1 tablespoon rum
- water
Print Recipe
Pin Recipe Instructions
- Twist-off jars are best for this as they close airtight. Boil the jars and the lids from them beforehand. Also lay out the cling film.
- The calorie information relates to a filled glass.
- Wash and dry the lemons. Now cut the peel of 5 lemons into fine strips (works best with a zest ripper). Squeeze all 10 lemons and pour the juice into a measuring cup. Fill up with enough water to get 3/4 liter of liquid. Add the lemon strips and put everything in a saucepan. Sprinkle in the preserving sugar and bring everything to the boil while stirring. Let it simmer for about 4 minutes, then stir in the whiskey and immediately pour into the prepared twist-off glasses. Pull the prepared cling film through the rum, place it on the glasses and screw the lids tight. Turn it over and place on the lid for approx. 5 minutes. Then put it back on the floor and let it cool down for good.
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