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My grandmother was in love with aspics and jellies. She made them into garden salads that jiggled. She made them into coral pink fish that you would eat with a dollop of mayonnaise. She even jellied soft boiled eggs.

In her honor I played around with the idea of a clear jelly that showcased the colors of raspberries and the delicate blossoms of my dill plants. I love the way it came out. See through jelly. The raspberries were tart, while the jelly was soft and honey kissed.

I think she would have liked this one!

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I used a combination of a honey liquor from Germany and an orange liquor from France. You could also use Elderflower liquor, or any other combinations with different fruits and herbs. Maybe a lovely sauterne and peaches!

Honey Liquor Jelly

Serves 6

Ingredients:

2 one ounce sachets of granulated gelatin

1/3 cup honey liquor

1/3 cup orange liquor

1 1/2 cups water

3 to 4 teaspoons of honey

raspberries

any edible flowers, I used dill flowers

Method:

1. Choose a pretty mold, or choose a simple square mold, which could be interesting.

2. Heat 1/2 cup water to almost boiling.

3. In a large heatproof bowl or measuring cup add the 1/3 cup honey liquor and 1/3 cup orange liquor to 1 cup water. Sprinkle the gelatin over the top and let it stand for a minute.

4. Add the hot water and stir until the gelatin is dissolved, about 5 minutes.

5. Stir in the honey and taste. If you would like it sweeter, add more honey.

6. Pour 1/3 of the mixture into a mold and add the raspberries and flowers decoratively. Refrigerate a couple of hours. Take out of the fridge.

7. Add the rest of the mixture to the mold and put back in the refrigerator. Let rest 24 hours before unmolding and serving.

 

 

 

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