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Lilac jelly with ginger

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Ingredients for 1 servings:

  • 4 handfuls of fresh blue lilac flowers
  • 200 ml wine (rosé)
  • 1 liter of water
  • 800 g gelling sugar, 3:1
  • 1 piece(s) ginger root, thumb-sized

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Wash the freshly picked lilac blossoms in cold water. Then pick the blossoms one by one, making sure not to use the green stems. Peel the ginger and cut into very small pieces. Mix the wine and water, add the ginger pieces and blossoms. Slowly bring to a boil and simmer for about 4 minutes, stirring continuously, until the lilac has released its color into the liquid. Strain out the petals and larger pieces of ginger. Add the gelling sugar and boil gently according to the instructions (at least 4 minutes). Once the gelling test is successful, immediately pour into clean jars. If you don’t like ginger, you can simply omit it. It tastes delicious without it.

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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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