Recipe: Raspberry & Rosé Wine Jellies

Posted on Jul 27 2016 - 3:00pm by Samantha Clark
Share on FacebookTweet about this on TwitterPin on PinterestEmail this to someonePrint this page

If you’re planning a garden party this summer, here is an absolute treat for the adults!

Raspberry & Rosé Wine Jellies

Ingredients:

5 gelatine leaves
400ml rosé wine
100g Tate & Lyle Golden Caster Cane Sugar
Large pinch Bart Dried Lavender
200g essential Waitrose Raspberries

Method:

  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.

Nutrition 199kcals/2.9g protein/31.1g carbohydrate/31.1g sugars/0.2g fat/trace saturated fat/1.3g fibre/trace g salt per serving

For more ideas for your summer parties, check out the Waitrose recipe site.

Share on FacebookTweet about this on TwitterPin on PinterestEmail this to someonePrint this page

Leave A Response