Elderflower and lemon jelly (this will make approximately 2 litres of jelly)
Ingredients 800g organic lemon juice or unwaxed lemons 600g water 600g sugar 1 vanilla pod split and scraped Small bunch mint 200g fresh elderflowers 16 leaves bronze gelatine
Method Bring lemon juice, water, sugar and vanilla to a simmer for five minutes (ensuring all sugar is dissolved), then add the elderflowers and simmer for another five minutes. Take off the heat and, once cool, place mixture into the fridge to infuse for a day.
Pass all the elderflowers and liquid through a fine sieve into a large bowl, pressing down really well to get out all the flavour. Discard solids. Soak the gelatine leaves in cold water for five minutes until soft, then squeeze all the water out and place the softened gelatine in 100ml of the lemon-elderflower syrup which you have warmed. Melt it in and then pass through a fine sieve into the other liquid, whisking as you go.
Set this bowl over another bowl of iced water, stirring occasionally. While you're waiting for this to set, pick all the leaves from the mint, then lay the leaves on top of each other and, with a sharp knife, cut them into thin strips. When the jelly is almost set, stir in the mint. This will then be suspended in the liquid.
Pour the mixture into individual ramekins or a large jelly mould it's up to you. When you come to turn a mould out, dip it into warm water up to the level of the mould, upturn a large plate on top and then tip this upside down and give it a little shake it should just plop out.
6 elderflower recipes perfect for any picnic
Cooking with elderflower: these quick and easy elderflower recipes will help you make the most of this delicious seasonal ingredient.
-
Seven of the UK’s best Arts and Crafts buildings — and you can stay in all of themThe Arts and Crafts movement was an international design trend with roots in the UK — and lots of buildings built and decorated in the style have since been turned into hotels.
-
A Grecian masterpiece that might be one of the nation's finest homes comes up for sale in KentGrade I-listed Holwood House sits in 40 acres of private parkland just 15 miles from central London. It is spectacular.
-
How to make raspberry-and-pistachio choux Paris-Brest, perfect with a glass of roséMelanie Johnson makes the most of juicy British berries with these sweet recipes.
-
How to make elderflower cordial and wineThe English summer is thought to start when the elder blossoms and ends when the berries ripen. Country Life recommends some recipes for this versatile plant.
-
Turning the humble potato salad into a thing of beauty, with a touch of salmon and pomegranatePotato salad is turned into something with a real dash of panache by our kitchen garden cook Melanie Johnson.
-
Pan-fried sea bass with caper-and-anchovy potato cakes, samphire and creamOur kitchen garden cook reveals a delicious recipe that makes good use of seasonal samphire.
-
Summer pudding recipe: buttery pistachio tartsThe very best pistachios might be costly, but they make a suitably sumptuous pudding.
-
Recipe: Roast-chicken with fennel and lemon, served with red Camargue riceA delicious summer supper dish from our kitchen garden cook.
-
Recipe: Blueberry-and-lemon tart with Italian meringue and confit lemonsOur kitchen cook reveals a showstopper of a pudding, perfect for summer.
-
How to prepare a posh picnicA picnic spread should consist of delicate tarragon chicken, linen napkins and chilled rosé, rather than sandy sandwiches and boiled eggs.
