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Lilac jelly

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Ingredients for 1 servings:

  • 100 g of flowers (lilac flowers) plucked (weighed, without green stems)
  • 1 liter of water
  • 25 ml white wine
  • ½ lemon(s), the juice
  • 500 g gelling sugar (2:1)

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 7 minutes; Total time approx. 8 hours 22 minutes

First things first: Don’t boil the blossoms! Otherwise, the flavor will be very strangely earthy and unappealing (in my opinion). To preserve the lilac flavor (and smell), place everything except the sugar in a bowl and refrigerate or another cool place for at least 8 hours. Then strain the mixture through a cheesecloth over a sieve, pour into a saucepan, add the gelling sugar, and bring to a boil while stirring. Then boil gently for 5 minutes, stirring constantly, and immediately pour into clean jars.

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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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