Virgin Hugo Jelly
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 7 mins |
| Total Time | 2 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.8 liters water
- 200 g elderflower umbels, only the flowers, without stems, weihed
- 100 g mint
- 2 lemon (s) or limes, untreated
- 500 g preservin suar 2: 1
- 3 packs vanilla sugar
Print Recipe
Pin Recipe Instructions
- Collect the elderflower on a sunny day (preferably when it has not rained for several days) in an unpolluted area. Place the flowers outside briefly so that the insects can crawl away. Then cut off the stems just behind the flowers and weigh the flowers. Do not wash under any circumstances!
- With the mint, the whole stalk is taken, so wash it with water. Wash the limes or lemons thoroughly with hot water, peel them with a peeler and cut them into slices.
- Put the elderflower with the lemon or lime slices, the peel and the mint stalks in a large container, preferably made of glass or porcelain, cover and leave in a cool, dark place for at least 2 days. Stir daily.
- To prevent mold from forming, a small plate should be placed on the blossom-mint mixture so that only the liquid comes into contact with the air. You can also put a clean stone on the plate.
- After the 2 days, filter the liquid through a cloth, remove the bowl beforehand and cut it into small strips. Then bring the brew to the boil with the gelling sugar and the vanilla sugar and after a successful gelling test add the zest and possibly some chopped mint leaves.
- Pour the jelly into prepared glasses. Close the jars and turn them upside down. When cooling, the glasses should be turned every few minutes so that the zest and mint leaves are evenly distributed.
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