Lemon Elderflower Cordial Slices
Bright, floral, and irresistibly elegant, these Lemon Elderflower Cordial Slices are a sophisticated take on jello shots. Made with fresh lemon juice, St. Germain elderflower liqueur, and set in lemon peel halves, they’re the ultimate spring or summer party treat - cool, zesty, and pretty on a serving tray.
Ingredients
- 8 whole large lemons
- 1 cup fresh lemon juice from the large lemons
- 3/4 cup elderflower liqueur such as St. Germain
- Yellow food color optional but recommend
- 1 cup water
- 1 cup granulated sugar divided
- 3 envelopes unflavored powdered gelatin .25 oz. each
- Swedish pearl sugar optional for serving
- Food grade fresh edible pansies or violas optional
Instructions
- Wash and dry the lemons. Slice them in half from stem end to top (lengthwise).
- Use a spoon to scoop out the flesh and transfer to a bowl.
- Transfer citrus peel halves to one or more large baking pans. (If peels wobble or are unsteady, you can fill the pan with granulated sugar and then balance them on top, which holds them upright and keeps them steady. I recommend this!)
- Place a sieve over a large glass measuring pitcher with a pour spout. Squeeze the lemons over the sieve so that the juices run through the mesh, catching any pulp or seeds. You need 1 cup of fresh lemon juice. If you come up short, you may add a little bottled lemon juice to equal 1 cup.
- Add the elderflower liqueur. Add 3-6 drops of the yellow food color, if using. Stir well until combined, then set aside.
- Place 1/2 cup of the water in a small bowl. Sprinkle the gelatin over the water evenly, until completely absorbed. Let stand 1 minute.
- Meanwhile, place the remaining water a saucepan over medium heat. Add the sugar and stir until melted.
- Microwave the bloomed gelatin for 15-20 seconds, or until completely liquid. Add to the saucepan and stir well. Then, add the lemon juice and elderflower liqueur mixture. Stir well to combine.
- Use a small measuring cup with a pour spout to fill the lemon halves. Transfer them to the refrigerator to chill for 4 hours or until set.
- When firm, use a sharp knife to slice the halves into wedges. 2 wedges make a nice serving, or 3 will serve more people.
- Garnish with Swedish pearl sugar just before serving, if desired. Or, place a bowl of the sugar nearby so guests can dip as they serve themselves. Use food grade fresh edible pansies or violas for garnish.
Notes
Swedish Pearl Sugar: This has longer staying power than regular sugar when applied to these sweet bites, but they will still melt away over time. Sprinkle them just before serving, or serve the sugar on the side.
Non-Alcoholic Version: Instead of using St. Germain Liqueur, replace it with Elderflower beverage syrup and reduce the sugar in the recipe by 1/4 cup.
Tried this recipe?Let us know how it was!