This was the first year I went foraging for elderflower and I had such a great time, as a matter of fact I went foraging for it on two separate occasions and came home with baskets full of the pretty white flower heads. I did go a little overboard with making the cordial and champagne, in the end I think I made about 50 bottles (not that I’m complaining!) I especially love the cordial mixed with lemonade, however I found out that there are a lot of other recipes that use cordial as an ingrediant including the strawberry and elderflower jam recipe I featured in a previous post. I also happened to chance upon this jelly recipe and I just couldn’t wait to try it, I am a huge lover of jelly and elderflower so it was a match made in heaven! I had never made jelly before and didn’t realise it was this easy. It was the most delcious jelly I have ever tasted, my new favourite dessert and I will definately be making it again!
- 300 ml elderflower cordial
- 400 ml cold water
- 6 leaves gelatine
- 1 tsp fresh lemon juice
- 10 or more fresh strawberries, you can add how many you feel like!
- Mix the cordial with the cold water in a jug. Soak the gelatine for 5 minutes in just enough cold water to cover. Meanwhile, warm 100 ml (3 fl oz) of the cordial mix in a medium pan until hot but not boiling. Remove from the heat.
- Squeeze out any excess water from the gelatine. Stir the gelatine into the warm cordial until fully dissolved. Add the remaining cordial mix and the lemon juice, and stir well. You must add the remaining cordial to the dissolved gelatine and not vice versa, or it can cause the gelatine to go stringy.
- Add the chopped strawberries to a bowl, pour on the jelly mixture and leave to chill overnight (tip: If you want the strawberries to be floating in the centre of the jelly then pour on half the mixture, let it chill for an hour and then pour on the rest of the jelly mixture and allow to set overnight)