in Recipes

Australian lemon leaf jelly with apple juice

updated

Spread the love

Ingredients for 1 servings:

  • 40 g Australian lemon leaf
  • 2 dashes lemon juice
  • 500 g gelling sugar
  • 450 ml apple juice
  • 300 ml water

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 5 minutes; Total time approx. 3 hours 25 minutes

Tear the Australian lemon leaf (Plectranthus species Mount Carbine) into small pieces, 40-60 g depending on your lemon taste. Pour over 300 ml of boiling water and let it steep for at least 3 hours. Drain the liquid into a container. If necessary, top up to 300 ml of water. Mix with the apple juice, sugar, and lemon juice and bring to a boil. Let it simmer for at least one minute, then test for settling. Pour into prepared jars and seal.

Facebook Comments

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.

Spaghetti and bean salad à la Didi

Garlic spaghetti with peppers and prawns in coconut milk