Breakfast with elderflower

Ingredients for 1 servings:

• ¼ liter apple juice
• ¾ liter of mineral water
• 15 elderflower heads, shaken out and carefully washed
• 4 tbsp brown sugar
• ½ lemon(s), juice
• some lemon zest, from an untreated lemon
• 2 stalks of lemongrass, finely chopped
• 2 ½ tsp agar-agar

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 5 minutes; Total time approx. 1 day 35 minutes

Elderflower jelly with agar-agar

Place the elderflower blossoms in a sealable container and carefully combine with apple juice, mineral water, lemon juice, lemongrass, and brown sugar. Let it steep in a cool place for about 24 hours, stirring gently occasionally. Two hours before the end of the steeping time, add a little lemon zest. Strain the mixture through a cheesecloth or a sieve lined with a coffee filter. Take 100 ml of the resulting liquid and mix well with the agar-agar while it is still cold. Heat the remainder in a large saucepan and stir in the agar-agar mixture. Simmer over low heat for 3 minutes, stirring continuously. Once the gelling test is successful, pour the mixture into clean, rinsed jars while still hot. If desired, you can turn the jars upside down for about 10 minutes. Tip: Agar-agar only sets when it is completely cold.