Rose-petal jelly
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- Abigail Donnelly
- 4
- Easy
- Fat conscious
- 15 minutes, plus resting time
- 1¼ hours
- Eagle's Nest Viognier 2009
Ingredients
- 3 cups water
- The petals of 6 dark red, edible, pesticide-free roses
- Juice of 1 lemon
- 400 g sugar
- 3 gelatine leaves
Cooking Instructions
Place the water and rose petals in a blender and briefly pulse to chop.
Place the mixture in a saucepan and bring to a fast simmer, then remove from the heat. Set aside for 30 minutes to let the flavours infuse.
Strain through a sieve then return the liquid, covered, to a medium to low heat for a further 30 minutes. Add the lemon juice and sugar and allow to dissolve before boiling for 10 minutes. Remove from the heat and leave to cool slightly.
Soak the gelatine leaves in cool water to soften, then squeeze out the excess liquid. Dissolve in the rose-petal liquid then pour into sterilised jars and leave to set to a wobbly jelly.
Cook's note: Serve with vanilla sponge cake and ice cream or on double-thick yoghurt with pistachios.
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