Name: Lemonade Jelly with Basil
Yield: Makes six 1/2-cup (120-ml) servings. Gluten-free. Dairy-free.
Ingredients: 4 to 5 large lemons, juiced (3/4 cup / 180 ml); 3/4 cup (150 g) sugar; 1 1/2 cups (25 g) loosely packed basil leaves, plus more to serve; 1/2 cup (120 ml) pulp-free orange juice; 3 teaspoons powdered gelatin; Whipped cream, to serve

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Lemonade Jelly with BasilStacy Newgent

Lemon makes a tart, grown-up jelly, infused here with basil for an herbal aroma that sets off the summer sweetness. (Leave out the basil if you just want simple lemonade jelly.) One lemon tip, which I picked up from the Jellymongers themselves, Bompas & Parr (two young jelly-obsessed Brits who have filled rooms with alcoholic mists and created models of architectural monuments out of fruit gelatin): Adding a bit of orange juice turns otherwise pale lemon jelly into exactly the bright yellow you would expect from its tart, sunny taste.

Recipe notes

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