>> 4 cups of elderflower juice (see notes below)
>> 2 tbsp unflavored Knox gelatin (2 small envelopes)
>> Extra elderflowers (optional)
Add half of the juice to a saucepan and over medium heat, allow the juice to get hot but not to a boil! Remove from heat. Sprinkle in the gelatin powder. Whisk together two minutes until the mixture becomes slightly frothy.
Pour the remaining juice and continue to whisk another minute.
Pour into an 8×8 baking dish for thick gelatin or a 9×13″ baking dish for a thinner gelatin treat. Alternatively, you can pour it into individual glasses or jars for individual portions.
Refrigerate about 2 to 4 hours, or until set. If desired, add elderflowers to the gelatin anywhere from 30 to 60 minutes after being in the fridge, carefully mix around with a toothpick then let sit until properly set.
Elderflower juice can be made by using elderflower syrup: stir together 1 1/2 cups elderflower syrup with 2 1/2 cups water. If you need to make the syrup, use this Dandelion Syrup recipe substituting the dandelion flowers for elder flowers. Alternatively, some European grocery stores sell elderflower syrup.
Wild Edibles in Recipe:
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe: Elderberry
Recipe Category: Desserts and Snacks
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