Schrat`s Concentrated Basil Jelly
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g basil leaves
- 250 ml apple juice
- 1 lemon (s), add the juice
- Sugar, possibly (to taste)
- Gelierfix according to package instructions
Print Recipe
Pin Recipe Instructions
- At least 2 pots of basil are required to get the required amount of leaves for this recipe.
- Puree the leaves with the addition of apple and lemon juice, pass through a hair sieve, heat the liquid to no more than 40 ° C and stir in the amount of gelling agent according to the instructions on the package. Dispose of the sifted leaves.
- Possibly season the liquid with sugar. The sweetness of the apple juice is enough for me, so that I can do without sugar, because the intense basil taste and not the sweetness is more important to me with the jelly.
- Line a straight cake pan with cling film, pour in the liquid and let it cool in the refrigerator.
- Cut into cubes and put on suitable dishes, this jelly can be an eye-catcher and also a taste experience.
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