Lemon Green Tea Jelly Recipes

GREEN TEA JELLO

Steps:

• Boil 4 ½ cups of water and then let it sit for 5 minutes. After sitting, add the green tea and brew for 4 minutes. While brewing add the honey.
• While the tea is brewing, stir the gelatine into ½ cup of cold water in a separate mixing bowl. Add ½ cup of the hot tea to the gelatine mixture while whisking and continue whisking gently until the gelatine is completely dissolved.
• Stir the dissolved gelatine mixture into the hot green tea and then add the lemon juice. Stir well.
• Pour the jello mixture into a small casserole dish and then evenly disperse the raspberries throughout.
• Transfer to the fridge and chill to set. About 1 hour. Once set, cut into cubes or simply scoop and serve.

LEMON THYME GREEN TEA

Steps:

• In a large saucepan, bring water to a boil; remove from heat. Add tea bags and lemon thyme sprigs; steep, covered, 3 minutes. Discard tea bags; steep, covered, 3 minutes longer. Strain tea. Add honey and lemon juice; stir until honey is dissolved. Stir in sugar if desired. Serve immediately.

GREEN TEA JELLY

Steps:

• put 2 tbsp of the cold water in a small bowl with the agar/gelatin and microwave until dissolved.
• mix the green tea powder and sugar. Add the hot water little by little to make a paste. then add the tap water and mix well.
• quickly mix in the agar/gelatin and place in a mould. chill in the fridge stirring occasionally to prevent separating.
• while setting make the milk sauce by combining the ingredients.
• serve the jelly topped with the milk sauce. Try to serve in shot or cocktail glasses to get the contrast of the green jelly and white sauce.

DIET GREEN TEA LEMON JELLO

Steps:

• Boil 1 cup water.
• Steep tea bag(s) in water for 5 minutes.
• Mix tea with jello powder until dissolved (about 2 minutes).
• Stir in 1 cup of cold water.
• Pour into 4 custard cups.
• Chill for 4 hours.
• Enjoy!

JASMINE GREEN TEA JELLY WITH GINGER AND LEMON

Steps:

• In a large saucepan, combine water and ginger. Bring to a boil over high
• heat. Reduce heat and simmer, covered for 5 minutes.
• Remove from the heat and add tea bags. Cover and let steep for 5 minutes.
• Pour through a fine mesh sieve and discard ginger and tea bags. Measure
• exactly 3 1/2 cups of the liquid (add water if there is not enough
• liquid).
• Pour into a large saucepan and stir in lemon juice. Stir in
• pectin until dissolved. Bring to a full rolling boil over high heat,
• stirring constantly.
• Add sugar in a steady stream, stirring constantly. Return to a full
• rolling boil, stirring constantly to dissolve sugar. Boil hard for 1 minute.
• Remove from the heat and skim off foam if needed. Ladle into prepared
• jars leaving a 1/4" headspace.
• Process jars in a boiling water bath for
• 10 minutes. Adjust time according to your altitude.
• Serving suggestions: Use this jelly to glaze fruit flans or tarts.
• Variations: Jasmine Green Tea Jelly: Omit the ginger.
• Green Tea Jelly with Honey: Use regular green tea and replace 1/2 cup of
• the sugar with liquid honey. If desired, omit the ginger.

LEMON GREEN TEA JELLY

Steps:

• Brew tea with boiling water in a microwave safe container for about 5 minutes, or until tea is very strong.
• Add gelatine, stir to dissolve and microwave for about 30 seconds, stir again.
• Add sugar and stir until dissolved.
• Add cold water and lemon juice and stir.
• Place in moulds (optional) and refrigerate until set.

LEMON JELLY CANDIES

Steps:

• Line an 8-inch square pan with foil and spray foil with cooking spray; set aside., In a small bowl, sprinkle unflavored gelatin over 1/3 cup water; set aside., In a small saucepan, combine 2 cups sugar and remaining water. Bring to a boil over medium heat. Cook and stir until the sugar dissolves. Cook, without stirring, until candy thermometer reads 260° (hard-ball stage). Remove from the heat., Stir lemon gelatin and unflavored gelatin mixture into hot syrup; stir until sugar dissolves. Stir in lemon juice and zest. Pour into prepared pan. Cover and refrigerate overnight or until candy is set., Combine edible glitter and remaining sugar; spread half of mixture over a 14x12-in. piece of paper. Invert candy onto the parchment. Cut candy into 48 triangles and coat with remaining glitter mixture. Store candy in an airtight container at room temperature for up to 1 week.

COPYCAT GREEN TEA LEMON DRINK

Steps:

• Brew the tea in a large tea pot. Timing depends on how strong you like your tea. I usually let it sit for 15 minutes then dilute with hot water if needed.
• Transfer the liquid to a large jug and add lemon and sugar. Add more sugar if needed. Drink hot or cold.

LEMON JELLIES

Steps:

• In a small bowl, combine gelatin and 1/4 cup cold water; let soften 5 minutes.
• In a medium saucepan over medium heat, stir sugar into 1/2 cup water until it dissolves. Without stirring, cook until mixture reaches 255 degrees on a candy thermometer; wash down sides of pan with a wet pastry brush to prevent crystals from forming. Remove from heat.
• Whisk gelatin mixture and lemon juice into syrup in saucepan. Pour the mixture into an 8-inch square baking pan. Cover with plastic wrap; let stand until firm, at least 4 hours or overnight.
• Invert pan onto a clean cutting board. Using a hot, wet knife, cut into squares. Dip gently in sugar, turning to coat.