Wine and Berry Jelly Cups
- 10 sheets of gelatine leaf
- 425ml white wine
- 5 tbsp sugar
- 100ml elderflower cordial or similar concentrate
- 400g mixed berries
- Soak the gelatine in water for 5 mins, then remove and squeeze out the excess moisture. Meanwhile, gently heat the wine and sugar together until warm and dissolved. Remove from the heat and add the gelatine leaves, then stir to melt until completely dissolved. Stir in 50ml water and the cordial.
- Divide the mixture between 6 serving glasses or teacups. Drop the berries into the jelly, then place the cups in the fridge to set overnight. Enjoy with whipped cream or on their own - delicious!
10 mins
6 serving