Provided by Faith Durand
Categories Citrus Herb Dessert Kid-Friendly Wheat/Gluten-Free Lemon Basil Summer Chill Party Fat Free Kidney Friendly Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes six 1/2-cup (120-ml) servings. Gluten-free. Dairy-free.
Number Of Ingredients 6
Steps:
- Warm the lemon juice, 1 1/2 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.
- Lemon-Basil Jelly Skewers
- To make little bites for a party, double the amount of gelatin in this recipe to 6 full teaspoons. Pour the mixture into an 8- or 9-inch (20- or 23-cm) square baking dish and let it set overnight in the refrigerator. Cut it into 1-inch (2.5-cm) squares, or use a small cookie cutter to cut out 1-inch (2.5-cm) circles. Skewer one or two pieces on a toothpick or party pick with a leaf of fresh basil folded and skewered at one end. Chill until ready to serve, and pass a bowl of whipped cream for dipping.
- Easy Flavor Variations
- Real Lime Jelly For real lime jelly (with the taste of fresh limes and no nasty green food coloring), substitute juice from 7 to 8 limes for the lemon juice. Substitute water for the orange juice. Meyer Lemon Jelly with Lavender Extra-sweet, less acidic Meyer lemons are also wonderful in this jelly, especially with the herbal-floral taste of lavender. Simply substitute Meyers for the regular lemons. You may need one or two extra lemons, as Meyer lemons are generally smaller. Instead of steeping basil in the juice, steep 1 tablespoon dried food-grade lavender buds. Strain after 10 minutes and proceed as directed above.
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babu alli
[email protected]I highly recommend this recipe to anyone who loves lemon desserts.
Md mizanur Rohman Mizan
[email protected]This jelly is a great way to get kids to eat their fruits and vegetables. They'll love the sweet and tangy flavor.
Kbin Shahi
[email protected]I love how versatile this recipe is. You can add different fruits, herbs, or even spices to create your own unique flavor combinations.
player unique
[email protected]This is the perfect dessert for a hot summer day. It's light and refreshing, and it's also very easy to make.
Hshsjisiaj Ansjjaiaa
[email protected]I was a bit skeptical about the basil at first, but I'm so glad I tried it. It really makes this jelly special.
Najmus Shakib
[email protected]I've made this jelly several times now and it's always a success. It's a great way to use up extra lemons.
M Zakir's
[email protected]I love the addition of basil in this recipe. It gives the jelly a really nice flavor.
Fazul Muhammad
[email protected]This recipe is so easy to follow and the results are amazing. I'm definitely going to make it again.
Muzammil Nawaz
[email protected]I made this jelly for a party and it was a hit! Everyone loved the combination of lemon and basil.
X3 Chaudhari
[email protected]This lemonade jelly with basil is a delightful summer treat! It's light, refreshing, and has a unique flavor that I really enjoyed.