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    Mixed autumn jellies

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    Mixed autumn jellies

    Two summer jellies: blackcurrant and rose; lemon grass and ginger.

    • Preparation time: 15 minutes, plus chilling

    Makes: Makes 3 of each flavour

    Ingredients

    • For the blackcurrant and rose water jelly:
    • 4 gelatine leaves
    • 400ml sparkling water
    • 2 tbsp caster sugar
    • 2½ tbsp blackcurrant cordial
    • ¼ tsp rose water
    • For the lemon grass and ginger jelly:
    • 4 gelatine leaves
    • 400ml sparkling water
    • 1½ tbsp caster sugar
    • 2½ tbsp lemon grass and ginger cordial
    • Fruit for the jellies:
    • 60g blackberries

    Method

    1. Divide the blackberries between 6 small glasses.
    2. For the blackcurrant and rose water jelly, soak the gelatine leaves in a bowl of cold tap water for 5 minutes.
    3. Heat 200ml sparkling water to about blood temperature; pour it into a large jug. Lift the gelatine from its water, gently squeezing out any excess liquid. Stir it into the warm water with the sugar, until dissolved. Add the remaining ingredients, then divide the mixture between 3 of the small glasses.
    4. Follow exactly the same method for the lemon grass and ginger jelly.
    5. Chill the jellies in the fridge for at least an hour, to set.

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    Drinks recommendation

    This prosecco is fresh and aromatic. SanLeo Prosecco NV Italy. Bin 611725

    Comments

    Average user rating

    3 stars