Blush orange and Campari jellies

  • Preparation time: 15 minutes, plus setting
  • Cooking time: 5 minutes
  • Total time: 20 minutes, plus setting

Serves: 4


5-7 blush oranges

5-6 sheets Costa fine-leaf gelatine

2½ tbsp caster sugar

1½ tbsp lemon juice

4 tbsp Campari

4 mint leaves, shredded



1 Squeeze 4-6 oranges and sieve into a jug; you want 400ml juice. Soak the gelatine in cold water for 5 minutes, until soft.

2 Heat 100ml of the juice in a small pan with the sugar until dissolved; take off the heat. Squeeze the soaked gelatine to remove any excess water, then add to the juice, stirring until dissolved. Stir in the remaining citrus juices and Campari; taste and add more lemon to sharpen, if needed. Divide between 4 small glasses (each about 150ml in volume) and chill for 4 hours, until set.

3 Segment another orange over a bowl to catch the juices, then divide between the set jellies. Serve scattered with the shredded mint.