Categories: Condiment 
      Yield: 1 servings 
  
      7 fl Dry champagne                       2 tb Lemon juice 
           -OR- dry white wine                 1 oz Lavender flowers 
      7 fl Unsweetened apple juice             4 ts Gelatine 
      2 fl Creme de cassis                     4 tb -Water 
    1/4 c  Sugar                           
  
  This exotic and gorgeously pretty jelly comes from John McGeever of Congham 
  Hall in Norfolk and can be eaten both as a superb dessert with, perhaps, a 
  little cream, or as an unusual accompaniment to roast game or rabbit. 
   
  Gently heat the champagne or white wine with the apple juice, creme de 
  cassis, sugar and lemon juice.  Pour onto the lavender flowers and leave, 
  covered, to infuse for about 10 minutes.  Sprinkle the gelatine onto the 
  water and leave to soften, then heat gently until the gelatine is 
  completely dissolved. 
   
  Strain the lavender liquid, pressing it to extract all the juices.  Warm 
  the lavender liquid and add the dissolved gelatine. Stir and strain again 
  through a fine sieve or muslin.  Leave to cool and set.  The jelly will 
  keep for about 14 days in a fridge. 
   
  Source: Cooking with Flowers, by Jenny Leggatt Typed for you by Karen 
  Mintzias