in Recipes

Elderflower jelly "Hugo Art"

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Ingredients for 1 servings:

  • 6 elderflower umbels
  • 3 sprigs of mint
  • 1 lime(s)
  • 1 bottle of dry Prosecco (0.7 l)
  • 250 g gelling sugar (3:1)
  • 1 sachet of Gelfix super (3:1)

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

Carefully rinse and shake out the elderflower blossoms. Do the same with the mint. Rinse the lime thoroughly under warm water, dry, and thinly slice. Mix in a large bowl and pour over the Prosecco. Cover and let steep for 24 hours. Remove the larger pieces from the liquid and pour the liquid through a coffee filter into a saucepan. Mix with 250g of 3:1 gelling sugar and the Gelfix, stir, and bring to a boil. Boil gently for 3 minutes. Pour hot into twist-off jars. Turn the jars upside down for 5 minutes. A tangy, fresh jelly, delicious on buttered toast or almond loaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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