3 Ways with Elderflowers

Number 3. Elderflower and Raspberry Sauvignon Jelly

Our first go with VegeSet, the vegan alternative to gelatine. We were very pleasantly surprised with the results. Bloomin marvellous they were.

The rich and subtle flavours of the wine and elderflowers shine through and it’s not overly sweet either. This is grown up jelly.

Freestyled by Charlie this was.

25 mins | serves 6 | easy 



2 freshly picked elderflower heads

200g raspberries

1.5 heaped teaspoons of vegeset

Sauvignon Blanc, elderflower cordial and water to make up 700ml

1/2 lemon, juice

3-4 tbsp golden caster sugar


Make sure your elderflowers and raspberries are washed and free from bugs and bits and start with a small handful of raspberries and a few tiny springs of elderflower in the bottom of your jelly bowl.

Strain the sauvignon, cordial, water and lemon juice in a saucepan and sprinkle the vege set all over the cold liquid.

Gently bring to the boil and pour half the syrup into the bowl, throw half your raspberries in one by one and few more flower sprigs. Leave it to set a bit for about 5mins, then add some more flower sprigs and pour in the other half of the liquid. Individually pop the rest of the raspberries in, adding some final sprigs to the top.

Leave it on the side to cool for about 10 mins before transfering to the fridge for an hour or so to fully set. VegeSet definitely sets a little quicker than gelatine, which is handy for suspending the raspeberries throughout the jelly.

Eat it.


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