Dreaming of springtime and all the bursting flowers and scents that go along with it? Then you will LOVE this ethereal rosewater jelly recipe, with just a hint of lemon. This rosewater jelly is light and bouncy, and it’s delicate aroma and flavor is sure to delight.
This fruit jelly recipe is perfect for picnics, birthday parties, tea parties, Valentine’s Day, or just anytime you want to sit down and enjoy something melt-on-your-tongue wonderful!
Read on to find out how to make this delicious rosewater jelly (it’s Head Over Heels on the Yum Scale).
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Rosewater Jelly with a Hint of Lemon
If you aren’t familiar with rosewater, it’s time to open yourself up to the wondrous possibilities!
Rosewater is exactly what it sounds like:roses + water.
Rosewater has been used for centuries for medicinal and culinary purposes — Cleopatra herself was said to use roses to enhance her beauty!
Don’t try and argue with a queen; it’s time to start enjoying rosewater!
Rosewater is said to have a multitude of healing and anti-aging properties — so when you chow down on these delicate rosewater jellies you can feel like you are sipping from the fountain of youth. 🙂
What you need to make rosewater jelly
Here are the ingredients you need to make rosewater jelly:
We are going to be using agar agar powder instead of gelatin to make our rosewater jelly.
If you aren’t familiar with agar agar, it basically the plant-based equivalent of gelatin. It is made from seaweed, so it is okay for vegans and vegetarians to consume; it is also gluten-free!
It is colorless, odorless, and pretty bland on its own, so you need to use either flavored liquids and/or sugars to liven up the flavor! That’s where they rosewater, lemon, and sugar come into play.
You will also need some kitchen supplies:
- A small saucepan
- A citrus juicer
- Measuring spoons
- Fine mesh strainer or cheesecloth
- 6 small glass or plastic cups for serving
- A whisk
The red food coloring is totally optional, you do not have to use it but that is how I got the ombre effect in this rosewater jelly recipe.
I used some open-top glasses that I already had on hand, but I think this recipe would look stunning in some extra-fancy small mason jars, served up alongside some English-style cucumber sandwiches. Can’t you just imagine???
(If you are using this for a child’s party, you may choose to select plastic cups instead for safety purposes! Nothing ethereal about broken glass in your fruit jelly cups!)
Unlike Jell-O, which melts at room temperature, agar agar is solid at room temperature so you don’t have to worry about it starting to melt right away.
How to make rosewater jelly
This recipe makes six 4 oz sized fruit jelly cups – if that is too much, this recipe can easily be cut in half or even by 1/4.
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1. Gather and prepare your ingredients
Gather the ingredients listed above. Cut the lemon in half and use thejuicer to remove the juice of one half of the lemon.
Once the lemon is juiced, strain the juice of the lemon through a finemesh strainer or cheesecloth. You will need one tablespoon of lemon juice, so if the juice of one half of the lemon isn’t sufficient strain the other half.
2. Prepare the rosewater jelly mix
Whisk the agar agar into the 4 1/4 cup of water until it has been fully dissolved.Slowly bring the water to boil in the saucepan.
Once the water reaches a low boil, add 5 1/2 tablespoons of white sugar and stir until the sugar has fully dissolved in the water.
Once the sugar is fully dissolved, add 4 tbsp of the strained lemon juice and 1 tsp of rosewater. Stir and continue to boil on low for 5 minutes.
Then, turn off the heat and set aside to cool for 10 minutes (set a timer so you won’t forget.)
3. Pour 1/2 of the mixture
After the rosewater jelly mixture has cooled slightly, take your glasses or molds (place on a play or tray that will fit into your fridge so you can move it easily and all at once) and begin to slowly and carefully pour the mixture into the molds.
Fill half full only.
If you see any bubbles get a toothpick and poke them into non-existence, otherwise your jelly will have visible bubbles in it.
Place the half-full glasses in the fridge for 30 minutes and return the saucepan with the rest of the mixture to the stove to wait.
4. Pour the red rosewater jelly
After 30 minutes has passed, remove the fruit jelly cups from the refrigerator.
Now is the time to add the red food coloring to the remainder of the mixture. If the mixture has solidified no worried — simple reheat over medium-low heat until it returns to a liquid and add the food coloring.
Stir in small amounts of food coloring into you get your desired color.
Take the glass cups and carefully fill them until they are nearly full with the red jelly mixture. Return to the fridge and chill for one hour or more.
Serve as desired.
Questions or comments?
Drop them below and I will get back to you!
*Calorie data is approximate. This data was calculated using Nutritionix on 5/4/2019.
Yield: 6 fruit jelly cups
Prep Time: 5 minutes
Cook Time: 15 minutes
Rest Time: 2 hours
Total Time: 2 hours 20 minutes
This ethereal rosewater jelly recipe has just a hint of lemon, with a delicate flavor that is sure to delight at picnics, parties, or on Valentine's Day!
Ingredients
- 1 tsp rosewater
- 5 1/2 tbsp white sugar
- 4 tsp agar agar
- 1 whole lemon
- red gel food coloring (optional)
Instructions
Prepare the lemon
- Cut the lemon in half and juice.
- Strain through a fine-mesh strainer or cheesecloth to remove pulp. Set aside.
Prepare the rosewater jelly mixture
- Whisk the agar agar into the 4 1/4 cup of water until it has been fully dissolved. Slowly bring the water to boil in the saucepan. Once the water reaches a low boil, add 5 1/2 tablespoons of white sugar and stir until the sugar has fully dissolved into the water.
- Once the sugar is fully dissolved, add 4 tbsp of the strained lemon juice and 1 tsp of rosewater. Stir and continue to boil on low for 5 minutes.
- After the mixture is combined, turn off the heat and set aside to cool for 10 minutes (set a timer so you won't forget.)
- After the rosewater jelly mixture has cooled slightly, take your glasses or molds and begin to slowly and carefully pour the mixture into the molds. Fill half full only if you want a two-tone rosewater jelly.
- If you see any bubbles get a toothpick and poke them, otherwise your jelly will have visible bubbles in it.
- Place the half-full glasses in the fridge for 30 minutes and return the saucepan with the rest of the mixture to the stove to wait.
Add the red rosewater jelly
- After 30 minutes has passed, remove the fruit jelly cups from the refrigerator.
- Add the red food coloring to the remainder of the mixture. If the mixture has solidified reheat over medium-low heat until it returns to a liquid and add the food coloring.Stir in small amounts of food coloring into you get your desired color.
- Take the glass cups and carefully fill them until they are nearly full with the red jelly mixture. Return to the fridge and chill for one hour or more.
- Serve as desired.
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Nutrition Information:
Yield: 6Serving Size: 1
Amount Per Serving:Calories: 49Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 13gFiber: 0gSugar: 12gProtein: 0g
