zoom Martha's Prosecco & pomegranate jellies

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    Martha's Prosecco & pomegranate jellies

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    Martha's Prosecco & pomegranate jellies

    • Preparation time: 15 minutes + at least 3 hours chilling

    Makes: 12


    2 sheets gelatine
    25g caster sugar
    50g pomegranate seeds
    175ml Prosecco

    You will also need
    12 shot glasses 


    1. Fill a small bowl with cold water and add the gelatine sheets. Leave to soak for 5 minutes.

    2. In a small saucepan, combine the caster sugar with 2 tbsp of water and heat on low, stirring until the granules of sugar have dissolved. Remove from the heat.

    3. Squeeze the excess water from the gelatine, add to the warm sugar syrup and stir until smooth.

    4. Divide the pomegranate seeds between 12 shot glasses. Stir the Prosecco into the gelatine mixture, then pour over the pomegranate seeds. Chill for at least 3 hours or until firmly set. Make sure your spoons can reach the bottom of the glasses!

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    Cook’s tip
    Alternatively try using a mini dome mould to make 24 jellies, serve them turned out onto wide spoons or shortbread biscuits so they are really easy to eat.


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