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Sparkling berry jelly

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About queenie

Amazing food, wine and travel float my boat. Determined to grow old disgracefully.

The perfect finish after a heavy meal, this simple dessert made from good sparkling wine is a delight.

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It's also low in fat, so is great for the waistline.

  • 500ml pink sparkling wine 
  • 300ml hot water
  • 55g caster sugar
  • 4 leaves of gelatine
  • 150g berries (eg: strawberries, raspberries, blueberries) 
  1. Put the water and sugar into a small saucepan over a low to medium heat. Stir to dissolve the sugar, then raise the heat and bring to a boil. Reduce the heat, simmer for five minutes, then remove the pan.

  2. Pour the sparkling wine into a large heatproof bowl and add the gelatine. Set aside for about five minutes, or until the leaves are soft and squidgy.

  3. Take out the leaves, squeeze off as much liquid as possible, and add them to the sugar syrup.

  4. Whisk furiously until the gelatine has completely dissolved, then pour the syrup back into the bowl with the sparkling wine and whisk to combine.

  5. Allow to cool thoroughly, then refrigerate the jelly for about one hour.

  6. As soon as it starts to thicken, stir in the berries.

  7. Divide the jelly between six glasses and cover with cling film.

  8. Refrigerate four-six hours, or until they have completely set. Serve.

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