Blood orange and rosemary jelly

Blood orange and rosemary jelly

By
From
Citrus
Serves
6
Photographer
Mowie Kay

Quite a grown-up one this, and it can be made even more so if you use pink grapefruit juice in place of blood orange, as it, too, has an affinity with rosemary’s piney notes.

I specify filtered water in this recipe purely because my own (London) water tends to be cloudy with lime and this does affect the clarity of the finished jelly.

Ingredients

Quantity Ingredient
50g caster sugar
3 small sprigs rosemary, slightly bruised
50ml filtered, just-boiled water
350ml blood orange juice
1/2 lemon, juiced
5 leaves gelatine
oil, for greasing

Method

  1. Put the sugar in a bowl with the rosemary and pour over the just-boiled water. Stir until the sugar has dissolved – this gives an instant simple sugar syrup. Leave to infuse until cool.
  2. If freshly squeezed, strain the blood orange and lemon juices into a measuring jug. Add the sugar syrup (including the rosemary) and some more filtered water until you have 500ml plus 1 tbsp liquid.
  3. Put the gelatine leaves in a heatproof bowl, then pour over some of the liquid. Leave to soften for around 10 minutes. Meanwhile, bring a saucepan of water to the boil. Set the bowl containing the gelatine over the pan and stir until it has melted. Pour in the rest of the liquid, then strain through a fine sieve into a clean jug.
  4. Lightly oil a jelly mould or 6 individual moulds or glasses and pour in the strained liquid. When it has completely cooled down, refrigerate until set – it will take at least a couple of hours. To unmould, dip in hot water for a few seconds.
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