Elderflower Jellies With Fresh Raspberries Recipes

ELDERFLOWER & RASPBERRY JELLY

Steps:

• Arrange half of the raspberries (choose similar-sized ones) in 2 x 150ml darioles or moulds.
• Cut the remaining raspberries into halves and place in a mixing bowl. Squeeze over the lemon juice and sprinkle with caster sugar, then toss. Cover and chill in the fridge.
• Put the gelatine leaves in a bowl of cold water to soften. Pour the cordial and 50ml of the Prosecco into a saucepan. Heat until just simmering, then take off the heat.
• Take the softened gelatine leaves out of the bowl and squeeze out the excess water. Put them in the saucepan and whisk together to combine. Reduce the temperature until it's cool enough to touch (try placing the pan in a shallow sink of cold water). Once the liquid is cool, gently add the remaining Prosecco and stir. The more gently you stir, the more fizz you will have in your jelly. Carefully pour into the jelly moulds. Put the moulds onto a metal tray and place in the fridge. They will take 3-4 hrs to set.
• To serve, turn out the jelly onto a plate and spoon over the macerated raspberries. Decorate the plate with a few elderflowers or try sprinkling a little cracked black pepper over the top, if you like.

ELDERFLOWER JELLY (OR JAM) RECIPE

Steps:

• Soak: Shake the flowers over the sink to remove any insects or dust. Place in a large bowl and cover with the juice. Cover the bowl and let it stand in a cool place for 24 hours (not in the fridge).
• Preparations: Place a small plate in the freezer; you will need it to check if the jelly is set. Sterilize the jars and lids and place them upside down on a clean kitchen towel.
• Mix: Strain the flavored juice through a fine-mesh sieve into a large pot. Add the lemon juice. Mix the sugar and pectin in a small bowl. (See note). Whisk the sugar-pectin mixture into the juice in the pot.
• Cook: Bring to a boil while stirring often. Once the mixture comes to a full boil, cook for 4 minutes while stirring continuously.
• Check: Remove the pot from the heat. Pour a few drops of jelly on the plate you had in the freezer. If they set almost immediately, the jelly is ready. If they remain very liquid after one minute, boil the jelly for another minute and check again, it should be fine now, don't overcook it, or it will become too solid.
• Transfer: Pour the jelly into the sterilized jars. It is preferable to use a jam funnel; it makes filling more manageable and safer (Amazon affiliate link). Seal the jars and let them cool before moving.
• Store in a dark, cool place, like a cellar or pantry. It will keep for at least 6 months and up to 1 year. Once you open a jar, keep it refrigerated and consume within 2-3 weeks.

ELDERFLOWER & RASPBERRY SPRITZER

Steps:

• Soak gelatine leaves in cold water. Dissolve the gelatine in a measuring jug in the hot water from the kettle. Add the elderflower cordial and top up with sparkling white wine to make 450ml of liquid in total. Drop a few raspberries into six tall glasses and fill to about a third with the elderflower syrup. Leave to set completely, then add a few more raspberries and some more elderflower syrup. Repeat again until the glasses are nearly full to the top.