RecipeCastle

The Lemonade Jelly with Basil I Make for Summer Brunches

The Lemonade Jelly with Basil I Make for Summer Brunches
Prep
15 min
Cook
10 min
Total
25 min
Serves
6
Calories
90 kcal
Carbs
20.00 g

Ingredients

  • 4 to 5 large lemonsjuiced ((3/4 cup / 180 ml))
  • 3/4 cupsugar ((150 g))
  • 1 1/2 cupsbasil leaves ((loose packed, plus more to serve))
  • 1/2 cuppulp-free orange juice
  • 3 teaspoonspowdered gelatin
  • —Whipped cream (to serve)

Instructions

  1. 1

    Warm the lemon juice, 1 1/2 cups (360 ml) water, and the sugar to boiling. Stir until the sugar is completely dissolved.

  2. 2

    Roughly tear the basil leaves and put them in a small bowl. Pour the lemon juice mixture over the basil leaves and let steep for at least 15 minutes.

  3. 3

    Pour the orange juice into a small saucepan and sprinkle the gelatin over its surface. Let the gelatin soften for 5 minutes, then warm the pan over medium heat, stirring frequently, until the gelatin is fully dissolved.

  4. 4

    Strain the basil out of the lemon juice and whisk the juice into the gelatin mixture.

  5. 5

    Pour the liquid into six small cups or a 1-quart (1-L) dish. Refrigerate for 2 hours, or until softly set. Garnish with whipped cream and basil leaves to serve.