The Rock Rose Gin lemon and elderflower jelly is a cocktail disguised as a light and refreshing pudding! It also super portable and therefore perfect for taking along to Platinum Jubilee celebrations, street parties and picnics.
Ingredients
- 150ml Tonic water
- 100g Caster sugar
- 100ml Rock Rose Gin
- 75ml Elderflower cordial
- 1 Lemon, juiced
- 5 Gelatine leaves
- 175g Unsalted butter, softened
- 2 tbsp Unsprayed lavender finely chopped
- 100g Caster sugar
- 225g Plain flour
Recipe
- Soak the gelatine leaves in cold water for 10 minutes
- Meanwhile, place the elderflower cordial and half the tonic into a pan and place over a medium heat
- Warm until just short of boiling and remove from heat
- Remove the gelatine leaves from the water and squeeze to remove any excess liquid
- Whisk the gelatine into the warm elderflower and tonic water
- Add the remaining tonic and gin into the pan
- Pour into serving glasses and chill for 3-4 hours, preferably overnight
- Garnish with edible flowers or candied lemon zest
- Cream together the butter, sugar and lavender
- Gently fold in the flour to form a dough
- Chill the dough until firm enough to roll, roll out to 1cm thick
- Cut into rounds and place on a greaseproof paper lined tray
- Place into a pre-heated oven 160 (fan 140) for 15-20 minutes until lightly golden
- Remove biscuits from the tray and place on a wire rack to cool
