Raspberry & Rosé Wine Jellies
Raspberry & Rosé Wine Jellies
Serves 4
Prepare: 15 mins and chilling overnight
- 5 gelatine leaves
- 400ml rosé wine
- 100g Tate & Lyle Golden Caster Cane Sugar
- Large pinch Bart Dried Lavender
- 200g essential Waitrose Raspberries
Place the gelatine leaves in a small bowl and cover with cold water.
Gently heat together the wine and sugar, stirring until the sugar dissolves but do not allow to boil.
Stir in the dried lavender.
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.
Divide the raspberries between four small glasses then pour over the jelly.
Leave to cool completely then chill overnight until set.
Recipes and photography by Waitrose.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here