Lilac Jelly with Ginger
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 handfuls fresh flowers from the blue lilac
- 200 ml wine (rosé)
- 1 liter water
- 800 g preservin suar, 3: 1
- 1 piece (s) ginger root, the size a thumb
Print Recipe
Pin Recipe Instructions
- Wash the freshly picked lilac blossoms in cold water. Then pluck the flowers one by one and make sure that the green stems are not processed.
- Peel the ginger and cut into very small pieces.
- Mix the wine and the water, add the pieces of ginger and the flowers. Bring slowly to a boil and cook for about 4 minutes, stirring, until the lilac has given its color to the liquid. Strain the petals and larger pieces of ginger.
- Add the preserving sugar and cook bubbly according to the instructions (at least 4 minutes). After a successful gel test, pour into clean glasses immediately.
- If you don`t like ginger, you can just leave it out. Tastes delicious even without it.
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