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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1 1/4	1/4		0.0	0.0	0.0	0.0
sugar	2	cups		1611.96	403.19199999999995	0.0	0.0
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
rose water	1/4	cup		0.0	0.0	0.0	0.0
strawberry extract	1	teaspoon		-	-	-	-
agar	6			2.6	0.675	0.054000000000000006	0.003
water	250			0.0	0.0	0.0	0.0
rose syrup	200	ml		-	-	-	-
coconut cream	300			237600.0	4788.0	2613.6	24969.6
strawberry	8		sliced	389.12	93.3888	8.1472	3.648
mint leaf	8			-	-	-	-
rose syrup				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.