Lemonade Jelly with Basil Jun 12th 2013, 15:00 Bake the Book  [Photograph: Grant Cornett] Like jiggly squares of summer sunshine, lemonade jelly from Bakeless Sweets packs a sweet punch softened with a vegetal kiss of basil. Reprinted with permission by Faith Durand. Copyright © 2013. Published by Abrams Books. Available wherever books are sold. All rights reserved. About This Recipe Ingredients - 4 to 5 large lemons, juiced (3/4 cup/180 ml)
- 3/4 cup (150g) sugar
- 1 1/2 cups (25 g) loosely packed basil leaves, plus more to serve
- 1/2 cup (120 ml) pulp-free orange juice
- 3 teaspoons powdered gelatin
- Whipped cream, to serve
Procedures -
Warm the lemon juice, 11/2 cups (360 ml) water, and the sugar to boiling. Stir until the sugar is completely dissolved. 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. -
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. Turn off the heat. -
Strain the basil out of the lemon juice and whisk the juice into the gelatin mixture. 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.
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