Lavender Jelly

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

   Warm the lavender liquid and add the dissolved gelatine.

6. 6

   Stir and strain again through a fine sieve or muslin.

7. 7

   Leave to cool and set.

8. 8

   The jelly will keep for about 14 days in a fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.