Early- Summer Strawberry Rose Jelly

Preparing food and eating from the land around me gives me such immense joy and delight. It feeds my soul on a deep, primal level. Be it a garden or a forest, there’s pure magic in nourishment coming from what currently is growing and blooming...

The first strawberries and roses of the season came together beautifully and with a symphony of colours and flavours; Rose Jelly with honeyed sour cream and dandelion syrup. 🍓

INGREDIENTS
1 cup strawberry juice (the easiest way to do this is with a juicer)
2-3 tbsp maple syrup
0.5 cup water or organic rose water + 1.5 tbsp gelatine
2 tbsp lemon or lime juice
2 tbsp fresh rose petals

DIRECTIONS
In a small bowl, combine gelatine and water to “bloom” the gelatine.

Add strawberry juice, lemon juice, maple syrup and rose petals to a pot. Add the bloomed gelatine. Stir well then warm up on medium heat until all the gelatine is dissolved (you want a clear liquid). Be careful not to boil the liquid. Let it steep for about 15 minutes (no heat).

Remove from the heat. You can choose to either strain the liquid to remove the rose petals, or leave them in.

Pour into small bowls or serving glasses and place them in the refrigerator to set for a few hours.

Beautifully served with a drizzle of maple syrup (or dandelion syrup if you have that on hand) and organic sour cream, whipped cream or cream.