Raspberry and rose jellies

Author: Emma Galloway - Chef

Photographer: Melanie Jenkins

These jellies are a delicious and elegant dessert treat. They're gluten-free too.

Serves: 16

Time to make: 10 mins , plus 2-3 hrs or overnight chilling

Hands-on time: 10 mins

Ingredients

More weights & measures

2 cups clear apple juice
¼ cup frozen raspberries
1 tablespoon powdered gelatin
½ teaspoon rose water
fresh fruit, such as grapes, raspberries, to serve (optional)

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Instructions

Stay Awake

In a medium saucepan, slowly bring apple juice and raspberries to the boil. Scatter gelatin powder over, whisking to prevent lumps.
Remove from heat and pour the mixture through a fine sieve. Discard raspberry seeds. Add rose water and divide mixture evenly among 16 x 30ml shot glasses. Allow to cool on the bench for 20 minutes before transferring to the fridge for 2-3 hours or overnight.
Serve, topped with fruit, if using.

Nutrition Info (per serve)

Calories 26 cal

Kilojoules 110 kJ

Protein 1 g

Total fat 0 g

Saturated fat 0 g

Carbohydrates 10 g

Sugar 5 g

Dietary fibre 0 g

Sodium 0 mg

Calcium 0 mg

Iron 0 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.