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Lavender Jelly

 

38

Yield

3

servings

Prep

15

min

Cook

10

min

Ready

30

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

7 ounces champagne
dry
7 ounces apple juice
2 ounces creme de cassis
*
¼ cup sugar
2 tablespoons lemon juice
1 x lavender
flowers
*
4 teaspoons gelatin, unflavored
*
4 tablespoons water

Directions

Gently heat the champagne or white wine with the apple juice, creme de cassis, sugar and lemon juice.

Pour onto the lavender flowers and leave, covered, to infuse for about 10 minutes.

Sprinkle the gelatine onto the water and leave to soften, then heat gently until the gelatine is completely dissolved.

Strain the lavender liquid, pressing it to extract all the juices.

Warm the lavender liquid and add the dissolved gelatine.

Stir and strain again through a fine sieve or muslin.

Leave to cool and set. The jelly will keep for about 14 days in a fridge.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 183g (6.5 oz)
Amount per Serving
Calories 1540% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 9g 9%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 58%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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