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Elderflower Prosecco Jelly

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Ingredients for 1 servings:

  • 15 elderflower umbels
  • 1 organic lemon(s)
  • 500 ml Prosecco
  • 500 ml water
  • 400 g gelling sugar 3:1
  • 1 point citric acid

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 33 minutes

with lemon

Pluck the blossoms from the umbels and rinse carefully. Slice the lemon. Place the blossoms and lemon slices in a saucepan and fill with water. The blossoms will not be completely covered, but this is okay. Shake the pan lightly now and then. Leave to infuse in the fridge for two days. Strain the blossoms, reserving a few and setting them aside. If necessary, make up the flower water to 500 ml with water and place it in a saucepan. Add the prosecco, gelling sugar, and citric acid. Bring the liquid to a boil, add the reserved blossoms, and simmer gently for three minutes. Pour the jelly into prepared twist-off jars, seal, and turn upside down for about 30 minutes.

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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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