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© NGV mbH, Photo: TLC Fotostudio
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Recipe of: © Monsieur Cuisine

Hugo jelly (cocktail)

MC connect
3 jars
Ready in: 0:15 h
Preparation time: 15 min.
Created on: 29.11.2018


  • 250 ml prosecco
  • 100 ml apple juice
  • 100 ml elderflower syrup
  • 20 ml lime juice
  • 500 g jam sugar 1:1
  • 3 stems of fresh mint


Per jar:

  • calorific value
    3571 kj / 853 kcal
  • protein: 0 g
  • carbohydrates: 196 g
  • fat: 0 g
Preparation time
15 min.
Ready in
0:15 h
  1. Put all the ingredients apart from the mint into the blender jug. Then, the measuring beaker not inserted, heat for 7 minutes/speed setting 2/100 °C and put the cooking pot on the lid as a splash guard.
  2. Wash the mint, pat dry and put it in the blender jug. The measuring beaker not inserted, simmer with the reverse button/8 minutes/speed setting 1/100 °C. Once again, put the cooking pot on the lid as a splash guard.
  3. Once boiled, remove the mint (take care – it will be hot!). Stir carefully with the spatula, so that the resulting foam settles a little. Skim off the remaining foam with a spoon.
  4. Pour the jelly into sterilised screw-top jars, seal well and stand them upside down for 5 minutes. Then turn them the right way up and allow to cool to room temperature.


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