Jelly is a wonderfully light and fresh dessert, making it one of the best dessert options during the warmer months of the year. You can buy jelly in all kinds of flavours or you can tackle something a little more challenging and it’s definitely worth it! Make your own fruit jelly with fresh fruit with this simple summer jelly recipe:

Ingredients:

  • Raspberries (3 – 4 handfuls)
  • Blueberries (3 – 4 handfuls)
  • 400ml Champagne or Prosecco
  • 4 gelatine leaves (or the equivalent in gelatine powder)
  • 2 Tbsp caster sugar (best due to its finer texture)
  • Fresh mint for garnishing each serving

Directions:

  • If you don’t have moulds, you can always use teacups when making this summer jelly.
  • Fill each of the cups or moulds to the three-quarter mark with some berries and chill them in the fridge.
  • If you are using gelatine leaves, you will need to soak them before use.
  • Place the gelatine in a bowl with sugar and 150ml of boiling hot water. Stir together to make sure that all of the ingredients are properly combined.
  • If you are using gelatine powder, you should only add 50ml of liquid and allow the gelatine to set for about 10 minutes before heating gently in a pot and adding 100ml of warm water.
  • Allow your jelly mixture to cool to room temperature but take care not to refrigerate.
  • Add your Prosecco or Champagne to the jelly and mix well.
  • Pour the jelly mixture into the moulds over the fruit and refrigerate until set.
  • Turn your jelly out onto small plates and garnish with a mint leaf.
  • To loosen the jelly without a knife, simply hold the cup or mould in some warm water to make removing it easier.
  • If you prefer a non-alcoholic variation, you can use fruit juice instead of champagne.

This summer jelly is a refreshing option to serve after a fulfilling meal or you could even enjoy it in between meals. It’s a great way of satisfying that sweet tooth without consuming too many empty calories.