for approx 10 servings
- 1/2 kg strawberries
- 1/2 lemon
- pinch of salt
- 1 litre water (or fruit juice)
- 1/2 cup fruit concentrate
- 2 teaspoons agar powder
- Pour water into saucespan, bring to boil with pinch of salt and fruit concentrate.
- Wash strawberries, cut into pieces, put into bowls or moulds.
- Bring water to boil, add agar, stirr and boil for a few minutes until agar fully dissolves.
- Turn off heat, leave to cool. You don’t want to pour boiling water over fresh strawberries to preserve fresh taste and colour.
- Add lemon juice befor pouring liquid onto strawberries in bowls or moulds.
- Once it has cooled down agar will turn into jelly.
- Fruit juice may be used instead of water with fruit concentrate.
- Do not expect the water to start jellying immediately after adding agar powder. It will stay liquid until it has completely cooled down. If you use more agar powder you will be able to cut the jelly with a knife. In hot summer watery version with fresh fruit is more suited.
- The amount of fruit concentrate you should use depends on your preference. You should take into concideration that lemon juice will add sour flavour to your dessert.
- Store in a cool place, consume within three days.
- Any type of fruit may be used depending on the season. Spices or herbs may be added depending on the season and our preference. Lemon is an option and may be left out.
- Suitable for children aged 1 year and over. Make sure they have no adverse reaction to strawberries or other kinds of fruit used.