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“Beautiful, delicious, and refreshing. Vegan and allergy-friendly. The quantities for the syrup make enough for two jelly recipes. Rose syrup keeps well in an airtight container in the fridge - can also be used for other recipes. I make these in rose-shaped silicone moulds, but it would also look beautiful served in clear individual cups, flutes, or tall glasses.”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. TO MAKE SYRUP:.
  2. In a saucepan, combine water and sugar. Bring to a boil, reduce heat, and simmer 10 minutes.
  3. Add lemon juice, rose water, and strawberry extract. Bring back to a boil, reduce heat, and simmer another 10 minutes. Remove from heat.
  4. TO MAKE JELLY:.
  5. Rinse moulds under cold water, do not dry.
  6. Mix water and agar-agar. Bring to a boil and simmer until dissolved.
  7. Add coconut cream and rose syrup.
  8. Pour mix into the moulds and allow to cool to room temperature before refrigerating. Wait until completely set before removing from moulds.
  9. Top with a little bit of rose syrup; garnish each plate/cup with a fresh strawberry and mint leaf.
  10. NOTE:.
  11. The jelly is a nice light pink colour, for a more intense pink, feel free to add some food colouring.

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