My sister has just come back from France. She was visiting friends who have retired and moved there. She came back bursting with sun and stories and this recipe.
I halved the amount. It filled three 100ml glasses. I used two small limes as I reckoned that the limes in France would be bigger than those that I found in Waitrose this evening. Our flowering elderflower heads are small – clearly young, first of the season. So I used what I thought would be the equivalent of 2.5 large French heads.
This was the final course of a snacky lunch for my mother. She eats a lot of jelly so it seemed the obvious choice for a pud. Apparently the girl on the Clinique counter at Robert Sale tipped that the way to get strong fingernails is to eat a square of jelly a day. Whenever I shop for my mum, there are always a couple of packs of jelly on her list.
This jelly is exquisite and a doddle to make. The elderflowers give a buzzy zingy fizz to the lime. Forget the snacky lunch, this is dinner party food.
Judy’s elderflower and lime jellies recipe
- 3 limes
- 4 sheets of gelatine (or 0.4 powder)
- 110g granulated sugar
- 425ml of water
- 5 large elderflower heads
- Grate the zest from the limes (save some for decoration – blanched) and squeeze the juice.
- Soak the gelatine in cold water for five minutes and drain.
- Place the sugar in a saucepan with the water, bring to the boil, add the elderflower heads and simmer for five minutes.
- Remove from the heat and add the gelatine. Stir until dissolved.
- Stir in the lime juice and zest and allow to infuse for five minutes.
- Strain through muslin. Pour into glasses, cool and refrigerate.
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