lemonade jelly with basil

lemonade jelly with basil

This dessert/snack from epicurious.com is delightfully refreshing. It has a mild herbal flavor from the basil and a tart tangy taste from the lemons.

Prep time: 1 hour 35 minutes
Servings: 6


juice of 4 lemons (3/4 cup juice), strained
3/4 cup white superfine sugar
1 1/2 cups fresh basil leaves
3 envelopes unflavored gelatin
1/2 cup orange juice, strained

In a small bowl, roughly tear the basil leaves and set aside.

In a small saucepan, put the lemon juice and sugar. Warm it over a low flame until it begins to boil, about 10-15 minutes. Pour the lemon juice mixture over the basil leaves and let it steep for at least 15 minutes.

In the saucepan, add the orange juice and sprinkle the gelatin over the top. Let the gelatin bloom for 5 minutes. It will clump but don’t worry about that. Warm the pan over medium heat and stir constantly to dissolve the clumps. Remove from heat. Strain the lemon juice-basil mixture into the orange-gelatin mixture, and discard the basil leaves. Whisk vigorously to combine.

Pour lemonade jelly mixture into 6 individual cups or into one 8 inch square pan. Refrigerate until firm, about 1 hour. When the pan jelly is firm, cut it into 16 squares. If desired, serve jelly with sweetened whipped cream topping.

Epicurious.com Appetizer Serving Suggestion:

  • Double the amount of gelatin (think: Knox Blox) then cut the jelly¬† into circles or squares. Thread 2 jellies on a toothpick or skewer along with basil leaf.

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