Elderflower Jelly with Honeydew Melon

Elderflower Jelly with Honeydew Melon
Photo by Ditte Isager


  • 3 cups orange Muscat wine
  • 2 cups water
  • ½ honeydew melon
  • 13 tablespoons white elderflower syrup (not cordial)
  • 1 small melon-ball cutter (preferably 3/8 inch)
  • 3 3-inch strips orange zest
  • 2/3 cup sugar
  • + 1 more ingredients
    • 2 1/4-ounce envelopes unflavored gelatin (about 5 teaspoons)

Simmer wine, sugar, and zest in a 2- to 3-quart saucepan, stirring occasionally, 4 minutes. Meanwhile, put 1 cup water in a small bowl and sprinkle with gelatin. Let gelatin stand 1 minute to soften. Discard zest from wine mixture, then add gelatin mixture and cook over medium heat, stirring occa...

View full recipe at Epicurious


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