Lemon-Ginger Jelly
A healthy, tasty jelly with lemon and ginger. This recipe came about on a whim. I was going to make plain lemon jelly, but at the last second I decided to add a little ginger. The result was a very wholesome jelly with a bright ginger flavor. If you're not a ginger fan, you can use less or leave it out entirely.
Maria
Recipe author
Lemon-Ginger Jelly
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 %
3 g
Fats 0 %
0 g
Carbohydrates 80 %
12 g
57 kcal
GI:
8
/
0
/
92
- Grate the lemon zest on a fine grater. Then cut the lemon in half and squeeze out the juice. 2. Peel the ginger and grate it on a fine grater. 3. Bring the water to a boil, add the lemon zest and ginger, and boil, stirring, for 5 minutes. Strain. 4. Pour the strained lemon liquid back into the pot. Add the sugar and gelatin. 5. Stirring constantly, bring the jelly to a boil and remove from the heat. 6. Add the lemon juice and stir. 7. Pour the jelly into dessert glasses, let it cool to room temperature, then refrigerate until set. 8. Garnish the dessert with lingonberries and mint.
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Gelatin - 355 kcal/100g
- Water - 0 kcal/100g
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