Elderflower jelly with blueberries

  • Portion size: Serves 4
  • Takes 10 minutes to make, plus setting
  • Difficulty: easy

Use elderflower cordial to make this refreshing summer jelly. It’s a low fat dessert recipe that you can make ahead.

Looking for something else? We’ve got lots more elderflower recipes for you to try.

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Ingredients

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Method

  1. Pour 100ml cold water into a small pan. Sprinkle the gelatine evenly over the surface and leave it, without stirring, to become spongy.
  2. Put the pan on the hob over a low heat. Watch closely for the mixture to turn clear (don’t allow it to overheat). Add 100ml cold water and the elderflower cordial. Stir well, then tip it into 1 large (approximately 36cm x 24cm) or 2 small plastic boxes (approximately 18cm x 12cm) to a depth of about 1.5cm. Put in the fridge to set for about 5 hours or overnight.
  3. When the jelly has set firm, cut it into ‘crystals’, then spoon them into bowls, adding a scattering of blueberries as you do so, then serve.
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Nutrition

  • 102kcals Calories
  • 0.1g Fat
  • 2.9g Protein
  • 22.3g (22.8g sugar) Carbs
  • 1g Fibre
  • no salt Salt

Quick wins & tips

If you prefer, you can make the jelly a little softer by reducing the amount of gelatine, then add the blueberries to the jelly as it begins to firm up.

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