Lavender jelly (Levanda gele)
A fresh and light summer dessert
200 ml white, fruity wine, not too dry
3 Tablespoons crème de cassis or blackcurrant syrup
3 Tablespoons sugar
2 Tablespoons freshly-pressed lemon juice
200 ml apple juice
3 Tablespoons fresh lavender flowerlets
4 sheets white gelatin
100 ml water
Heat together the wine, cassis, sugar, lemon juice and apple juice and stir to dissolve the sugar. Remove from the heat and add the lavender flowers; let stand ½ hour. Soak the sheets of gelatin in the water until soft. Sieve the lavender mixture and reheat the liquid gently. Add the gelatin and stir until the gelatin in dissolved, but do not allow the mixture to boil!
Pour into 4 elegant glasses and allow to gel in the refrigerator for at least 3 hours. Decorate with a few reserved lavender flowers.