Sparkling jellies

Sparkling jellies

The sparkle in the jelly can be from sparkling white wine, or from mineral water, but both versions include elderflower cordial. If you're using homemade cordial, make sure that the jelly sets well - you may need to add some more gelatine, or use shop bought cordial.

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Serves: 4-6

200ml elderflower cordial

400ml Prosecco, sparkling wine or sparkling water

4/5 gelatine leaves

100g approx. white grapes, gooseberries or whitecurrants

  1. Soak the gelatine leaves in some water according to the instructions on the packet (5 mins or so).
  2. Bring the wine or water to the boil, add the soaked gelatine leaves, elderflower cordial and stir.
  3. Place the fruit in the bowl(s) you're serving the jelly in, pour the jelly mixture in to cover the fruit and leave to set in the fridge for at least 2-3 hours (up to 48 hours) before serving. Serve with whipped or ice cream.

Jo Arnell runs practical gardening courses form her home in Woodchurch, Hornbrook Manor Farm. To find out more visit or call 01233 861186.

Photographs: David Merewether
Recipes Type: Baking and Deserts

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