• Save to your scrapbook
  • Save to your scrapbook

    Jewelled Ginger Beer Jellies

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Jewelled Ginger Beer Jellies

    Use plastic wine glasses or turn out onto dishes to serve these simple jellies. Ideal for children's parties or even for a grown-up dessert. If the crystallised ginger is too spicy for your children, substitute with small, colourful jelly sweets, such as Jelly Tots.

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes, plus 10 minutes cooling and about 2 hours setting
    • Total time: 2 hours 25 minutes, including cooling and setting 60 minutes 60 minutes 25 minutes

    Makes: Makes 4 x 125ml jellies


    • 6 Sheets Costa Fine Leaf Gelatine
    • 500ml Waitrose Fiery Ginger Beer Light
    • 1½ tbsp caster or granulated sugar
    • 5 pieces crystallised ginger, roughly chopped, to decorate


    1. Place the gelatine in a large shallow bowl with 4 tablespoons cold water and allow to soak for 5 minutes until slightly softened. Turn the gelatine leaves once during the soaking time.
    2. Meanwhile, place the ginger beer in a saucepan with the sugar, and gradually bring to boiling point, stirring with a wooden spoon to dissolve the sugar. Once dissolved, remove the pan from the heat and allow to cool slightly.
    3. Tip the soaked gelatine and any remaining water into the warm ginger beer and stir well to disperse all the gelatine. Allow to cool for 10 minutes. Divide the liquid between your chosen moulds. Place on a tray in the fridge and leave for about 2 hours, or until set.
    4. To serve, eat straight from the mould or dip the moulds briefly into hot water, then invert onto your serving dish. Decorate each jelly with pieces of crystallised ginger and serve with cream, evaporated milk or Waitrose Clotted Cream Ice Cream.

    Your recipe note

    Edit your recipe note

    Cook's tips

    If you prefer to make 1 large jelly, use a 500ml mould that you have first lightly wetted with cold water.


    Average user rating

    4 stars