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Lemon-Lime Gelée

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Makes 4 to 6 servings 1x

Time 25 minutes, plus time to chill

Units Scale

Ingredients

  • 3–4 tablespoons agar flakes
  • 1 tablespoon mixed grated lemon and lime zest
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 1 1/2 cups Simple Syrup

Instructions

  1. Put 2 cups water in a small saucepan and add the agar flakes; let it sit for about 10 minutes to soften, then bring the water to a boil. Put the zests, juices, and simple syrup in a medium heatproof bowl, then stir in the agar water.
  2. Strain the liquid into individual ramekins, small bowls, cups, or a single larger dish (keep in mind you probably want the gelée to be at least 1 inch thick). Let the gelée set at room temperature, then refrigerate until chilled and firm, another hour or so.

— Recipe from How to Cook Everything Vegetarian

 

Recipe variations

Raspberry (Or Any Berry) Gelée
Use 1 cup water to dissolve the agar. Substitute 1½ cups raspberry or any berry purée, strained to remove the seeds, for the citrus zests and juices.

Pomegranate Gelée
Drop fresh pomegranate seeds into the cooling gelée if you like: Use 2 1/2 cups pomegranate juice to dissolve the agar. Omit the citrus zests and juices.

Honey Gelée
Good-quality honey is essential here; don’t shy away from some of the bolder-flavored varieties available: Omit the citrus zests and juices. Substitute 1 1/2 cups honey for the simple syrup. In Step 1, when the agar water has boiled, immediately stir in the honey and keep stirring until it’s dissolved.

Coffee Gelée
Use 1 cup water to dissolve the agar. Substitute 1 1/2 cups freshly brewed coffee or espresso for the citrus zests and juices.

Champagne Gelée with Berries
Pretty with the berries suspended in it; serve it in clear glass: Substitute 3 cups chilled Champagne or sparkling wine for the citrus zests and juices and the water. In Step 1, mix the agar with the simple syrup in a saucepan and bring it to a boil. Cool it only slightly, about 5 minutes, then carefully stir in the Champagne. Transfer to the serving dishes) and put in the fridge for about 5 minutes so, just until it’s starting to set; drop in the berries (they should suspend in the semi-set gelée) and return to the fridge to fully chill.