🍰 Fruity Jelly Made from Apples and Rhubarb

Name: Fruity Jelly Made from Apples and Rhubarb
Total time: 30 min
Yield: 4 servings
Ingredients: 100 ml apple juice; 20 g raw cane sugar (1 tbsp); 6 sheets white gelatin; 400 ml rhubarb juice; 1 large lime; 2 tbsp honey; 400 g strawberries; 3 sprigs lemon balm

152 kcal · 30 min · 4 servings

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Ingredients

100 ml apple juice
20 g raw cane sugar (1 tbsp)
6 sheets white gelatin
400 ml rhubarb juice
1 large lime
2 tbsp honey
400 g strawberries
3 sprigs lemon balm

Instructions

1. Add the apple juice and sugar to a pot. Heat the mixture while stirring constantly until the sugar has completely dissolved.
2. Soak the gelatin in cold water for 5 minutes. Remove it, drain it briefly, and add it to the juice mixture. Stir until the gelatin has dissolved. Then stir in the rhubarb juice.
3. Pour the liquid into four small molds or cups (each with a capacity of 120 milliliters). Cover them and place them in the refrigerator. Let the jelly set there for 8 to 12 hours, preferably overnight.
4. About one hour before serving, wash the lime under hot water and dry it. Peel the zest into thin strips using a julienne peeler, or peel it thinly with a vegetable peeler and cut the peel into fine strips.
5. Cut the lime in half and squeeze out the juice. Whisk 4 tablespoons of juice with the lime zest and honey in a bowl.
6. Wash the strawberries in standing water and let them drain well. Remove the stems and halve or quarter the berries depending on their size. Gently mix them with the lime dressing and let them marinate for about 45 minutes.
7. Take the rhubarb jelly out of the refrigerator. Dip the molds briefly in hot water and turn the jelly out onto plates.
8. Wash the lemon balm, shake it dry, and pluck the leaves. Cut the leaves into thin strips. Sprinkle the marinated strawberries with the lemon balm and serve them with the rhubarb jelly.

Nutrition per serving

kcal: 152
Protein: 4 g · Fett/Fat: 1 g · Carbs: 30 g