A very berry jelly

Adding a splash (or two) of prosecco gives this children’s party classic a grown-up spin. British strawberries come into season in early May and these dainty jellies are ideal for making the night before a dinner party.

Kcal: 156 per serving

Fat: 0.1g per serving

Preparation time: 10 minutes

Setting time: 4 hours-overnight

Ingredients (serves 6):

  • 9 fine gelatine leaves
  • 800ml cold water
  • 100g caster sugar
  • 3 tbsps le sirop de monin fraise (strawberry syrup)
  • 3 tbsps crème de fraise des bois (strawberry liqueur)
  • 200ml prosecco u 200g fresh strawberries
  • 200g fresh raspberries
  • Fresh mint, to serve


Step 1: Soak the gelatine leaves in a bowl of cold water for 4-5 minutes, until they swell. Remove from the bowl and squeeze out any excess water.

Step 2: Heat the 800ml of water in a saucepan over a low heat. Drop in the gelatine; add the sugar, strawberry syrup and strawberry liqueur. Stir for about 5-6 minutes, but do not let the mixture come to the boil. Transfer to a large pouring jug. Add the prosecco and stir gently, allowing for the bubbles to settle.

Step 3: Pour into six dessert bowls. Cut the strawberries into small pieces, but leave the raspberries whole. Step 4: Divide the fruit evenly between the six bowls. Chill in the fridge until set (a minimum of 4-5 hours, but overnight is best). Decorate with tiny sprigs of fresh mint to serve.

From The Handmade Home: Inspirational Craft, Food And Flowers by Cherry Menlove (£20, W&N)