This recipe comes from my book
Citrus and Spice.
mentally searching for floral flavours, it is worth drawing on tisanes and teas
citrus notes in a chamomile tisane, for example, are perfect for light
flavoured jellies, sorbets and fruit dressings.
Those lucky enough to have the highly scented German
chamomile Matricaria recutita in
their garden can use the fresh flowers in place of dried.
2 organic lemons
7 organic chamomile infusion tea bags
170g caster sugar
12g sheet gelatine or (11.7g sachet) 4 tsp powdered gelatine
Finely pare the lemon zest with a potato peeler and divide
between 2 small saucepans.
500ml water to the first pan and 200ml to the second.
Bring both up to the boil and cook both briskly for 3
minutes, then remove from the heat and add 4 chamomile tea bags to the 500ml
water and 3 chamomile bags to the 200ml water.
Leave both to infuse for 5 minutes.
As soon as the 200ml water has infused for 5 minutes, strain
into a mixing bowl and mix in the 55g caster sugar. Stir until dissolved, then
add 2 tablespoons lemon juice.
While the 500ml water is infusing, soak the leaf gelatine in
cold water for 5 minutes.
off the water and strain on the 500ml hot chamomile water. Squeeze any excess
liquid from the tea bags.
until the gelatine has dissolved.
If using powdered gelatine, sprinkle the gelatine over about half of the
500ml hot chamomile water.
to soak for 5 minutes then set over a low heat and stir occasionally until
Mix into the remaining
250ml chamomile water.
Add 115g caster sugar to the 500ml chamomile water.
Stir until it has dissolved, add the
juice from one lemon and divide between 4 x 150ml jelly containers or pour into
a pretty bowl.
Cover and chill
Halve and stone the cherries, dropping them into the 200ml
sweetened chamomile water as you do so.
Set aside until you’re ready to serve the jelly.
This is very pretty garnished with
fresh chamomile flowers.
with runny double cream to add a wonderful creamy summer note.