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Raspberry and rosé wine jellies
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5 gelatine leaves
400ml rosé wine
100g Tate & Lyle Golden Caster Cane Sugar
Large pinch Bart Dried Lavender
200g essential Waitrose Raspberries
1. Place the gelatine leaves in a small bowl and cover with cold water.
2. Gently heat together the wine and sugar, stirring until the sugar dissolves but do not allow to boil. Stir in the dried lavender.
3. Lift the gelatine from the water, squeezing the leaves to remove any excess liquid. Add to the warm wine, stirring until the gelatine dissolves, then leave to cool to room temperature.
4. Divide the raspberries between 4 small glasses then pour over the jelly. Leave to cool completely then chill overnight until set.
Other berries such as blueberries and strawberries work well here too. Make sure the mixture has cooled completely before pouring over the fruit so it doesn’t start to poach it.
Typical values per serving:
2.9g protein, 1.3g fibre
This recipe was first published in August 2013.