• rosanna

Prosecco, raspberry and elderflower jelly

An easy dessert for when you have guests, grown-up jelly! The prosecco gives it a lovely effervescent tang and it is extremely easy and quick to make in advance.

Prosecco and elderflower jelly recipe

Prosecco, raspberry and elderflower jelly

Recipe makes 6


8 raspberries

8 sheets gelatin

75g caster sugar

3 tbsp elderflower cordial

600ml prosecco

100ml water


First, place the gelatin sheets into some cold water to soften them.

Then put the water, raspberries and sugar into a saucepan and bring to the boil whilst swilling around to allow the colour to come out of the raspberries. Remove from the heat and sieve into a mixing bowl.

Now take the gelatin out of the water and whisk it into the hot raspberry syrup until totally dissolved. Add the elderflower and then pour in the prosecco slowly to avoid it fizzing up!

Divide the mixture into glasses or moulds and put it in the fridge to chill and set.

I served mine with some mini meringues to add crunch, but they are equally nice with shortbread biscuits!

If you try it, post a pic on instagram and tag it with #livingwelletc so I can see and share!