Turns out you can make jelly OUT OF WINE. I can’t tell you how exciting this development is. It’s two of my absolute favourite things, and it’s elegant as heck.
- 400ml wine
- 150g sugar
- 2 strips lemon zest and juice of 1 lemon
- 4 sheets gelatine, soaked in cold water
- Put the sugar, lemon zest strips, lemon juice and 100ml of the wine in a saucepan
- Heat on medium, stirring, until the sugar dissolves. Take the pan off the heat.
- In the meantime, soak the gelatine leaves in cold water for 5 mins, then scoop them out and add them to the wine mixture, stirring until they dissolve
- Discard the zest and sieve the syrup into a measuring jug
- Add in the rest of the wine and make up to 600ml with cold water
- Pour into the bowl you’re going to serve it out of – or into fancy individual serving glasses – and chill for at least 4 hours before serving
Customise with different wines (make it pale pink with rosé!), use mulling spices in the syrup with red wine, add fruit juice instead of water, or drop berries or peaches into the bottom of the serving dish before adding the jelly mixture.
Sophie cooks 