Lavender Jelly


7 ounces dry champagne
7 ounces unsweetened apple juice
1/4 cup sugar
2 tablespoons lemon juice
1 ounce lavender flowers
4 teaspoons gelatin
4 tablespoons water


Gently heat the champagne or white wine with the apple juice, creme de cassis, sugar and lemon juice. Pour onto the lavender flowers and leave, covered, to infuse for about 10 minutes. Sprinkle the gelatin onto the water and leave to soften, then heat gently until the gelatin is completely dissolved.
Strain the lavender liquid, pressing it to extract all the juices. Warm the lavender liquid and add the dissolved gelatin. Stir and strain again through a fine sieve or muslin. Leave to cool and set.


This exotic and gorgeously pretty jelly comes from John McGeever of Congham Hall in Norfolk and can be eaten both as a superb dessert with, perhaps, a little cream, or as an unusual accompaniment to roast game or rabbit. The jelly will keep for about 14 days in a fridge.


1.0 servings


Friday, December 10, 2010 - 1:02am


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