Lemonade Jelly with Basil

[Photograph: Grant Cornett]

Like jiggly squares of summer sunshine, lemonade jelly from Bakeless Sweets packs a sweet punch softened with a vegetal kiss of basil.

Reprinted with permission by Faith Durand. Copyright © 2013. Published by Abrams Books. Available wherever books are sold. All rights reserved.

Lemonade Jelly with Basil

About This Recipe

Yield:makes six 1/2 cup servings
Active time:30 minutes
Total time:2 hours 30 minutes
This recipe appears in: Bake the Book: Lemonade Jelly with Basil


  • 4 to 5 large lemons, juiced (3/4 cup/180 ml)
  • 3/4 cup (150g) 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


  1. 1

    Warm the lemon juice, 11/2 cups (360 ml) water, and the sugar to boiling. Stir until the sugar is completely dissolved. Roughly tear the basil leaves and put them in a small bowl.

  2. 2

    Pour the lemon juice mixture over the basil leaves and let steep for at least 15 minutes.

  3. 3

    Pour the orange juice into a small saucepan and sprinkle the gelatin over its surface. Let the gelatin soften for 5 minutes, then warm the pan over medium heat, stirring frequently, until the gelatin is fully dissolved. Turn off the heat.

  4. 4

    Strain the basil out of the lemon juice and whisk the juice into the gelatin mixture. Pour the liquid into six small cups or a 1-quart (1-L) dish. Refrigerate for 2 hours, or until softly set. Garnish with whipped cream and basil leaves to serve.


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: