Elderflower, Champagne & Raspberry Jelly

Serves: 4-6
Cooks in: 15 minutes
Difficulty: 5/10
Gluten free


1 cup/250ml Water 

1 cup/250ml Maple Syrup/Agave Nectar/Caster Sugar  

2-3 Elderflower Blossoms/1 Big Handful + a few flowers to go inside the jelly

2 cups/500ml Champagne

2 tsp Agar Agar Powder, check packet instructions

1/2 cup/60g Raspberries 


Add the champagne, water & maple syrup to a saucepan along with the elderflower then infuse over a medium heat for 15 minutes. 

Strain the mixture through a fine sieve, into another saucepan & whisk in the agar powder. Bring the mixture to a boil then pour the mixture into your moulds. I drop a few raspberries & elderflowers into the moulds first for decoration.

Allow the jelly to fully set in the fridge before serving up.