Local products16 February 2020

Recipe of the week: Mimosa-lemon jelly

Bring the sun of the Côte d'Azur to your table with this delicacy!

Credit deshilachado.com

Credit deshilachado.com

In connection with the Menton lemon festival and the mimosa route, we propose this recipe with a real Riviera taste.


  • 100 g mimosa pompoms
  • 2 liters of water
  • 2 kg cane sugar
  • 20 to 30 g pectin
  • 2 lemons

[Credit alchemybaking blogspot.com]


  1. Let the 100 g pompoms of freshly cut mimosa branches soak in 2 liters of boiling water for 20 minutes.
  2. Filter the infusion obtained (better with a cloth).
  3. Place the infusion and pectin (mix with a little sugar beforehand) in a large saucepan.
  4. When the water starts boiling, let it boil for another 3 minutes.
  5. Add sugar and the juice of 2 lemons.
  6. Once the mixture starts to cook, continue cooking for about 25 minutes.
  7. 5 minutes before the end of cooking, add the zests.
  8. Put the jelly in previously cooked glasses.
  9. Leave the jars upside down until the jelly is cold.

Judit Neuberger

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