Lemon Wine Jelly recipe
information
325 calories per serving
ingredients
2 very ripe lemons
200 g (7 oz) sugar
50 g (2 oz) butter
250 ml (8 fl oz) warm water
250 ml (8 fl oz) white wine
rind of 1 lemon
4 teaspoons powdered gelatine
200 g (7 oz) sugar
50 g (2 oz) butter
250 ml (8 fl oz) warm water
250 ml (8 fl oz) white wine
rind of 1 lemon
4 teaspoons powdered gelatine
method
1. Peel the lemons to remove all the pith, and thinly slice. Cover a baking tray with aluminium foil, cover with the lemon slices, sprinkle the slices generously with sugar and dot with butter.
2. Candy the lemon on the middle shelf of a moderate oven (180°c, 350°f, gas 4) for 40 minutes. Remove the candied lemon from the baking tray and arrange in 4 stemmed glasses.
3. Dilute the sugar and lemon juice left on the foil with the water, pour into a saucepan, stir in the wine, the lemon rind cut in a spiral and the remaining sugar and heat.
4. Dissolve the gelatine in a little hot water in a bowl over a saucepan of hot water and stir it into the hot wine mixture. Remove the lemon rind.
5. When the jelly has cooled to lukewarm, pour into the glasses over the lemon slices and leave in the refrigerator to set.
Serve with: custard mixed with whipped cream.
2. Candy the lemon on the middle shelf of a moderate oven (180°c, 350°f, gas 4) for 40 minutes. Remove the candied lemon from the baking tray and arrange in 4 stemmed glasses.
3. Dilute the sugar and lemon juice left on the foil with the water, pour into a saucepan, stir in the wine, the lemon rind cut in a spiral and the remaining sugar and heat.
4. Dissolve the gelatine in a little hot water in a bowl over a saucepan of hot water and stir it into the hot wine mixture. Remove the lemon rind.
5. When the jelly has cooled to lukewarm, pour into the glasses over the lemon slices and leave in the refrigerator to set.
Serve with: custard mixed with whipped cream.
serving amount
serves 4
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