Recipe Book
Recipe Category / Sweets / Desserts
Raspberry and Lemon Verbena Jello
Raspberry and Lemon Verbena Jello
Clock dfcc0e208d138d9bd767c6f1f85dfe28624afa0652c24ad00a1a457ca3ec6e0d
30 minutes
Preparation Time
Shares 5606bf075942176c08f602bcfddfb1eae4f9ffc25749ab7454da85f803864740
6
Portion(s)
Difficulty ff7c9d703c99daf2ec2af59a591ebe31b6bd74796afe6167236e1316b56ed4a6
1
Difficulty
Method

                                                                                                            Photo credit: G. Drakopoulos - Food Styling: T. Webb

  • Heat the 600 ml of water along with the sugar in a saucepan until it comes to a boil and the sugar melts. Remove from heat. Add the lemon verbena leaves and set aside for 10 minutes.
  • Pour the remaining water (50 ml) into a bowl. Add the powdered gelatin and allow it to swell and hydrate.
  • Remove the lemon verbena leaves from water.
  • Add sugar-water mixture to the gelatin water and stir until the gelatin dissolves.
  • Set aside until the mixture reaches room temperature.
  • Add the lemon juice and stir.
  • Place the fruit in your choice of serving glasses.
  • Cover with jello.
Rate this recipe You need to login
comments powered by Disqus