Strawberry & Prosecco jellies

An elegant way to end a meal, these jellies are always a welcome dessert

  • Prep:15 mins
    Cook:5 mins
    Plus chilling overnight
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 296
  • fat 0g
  • saturates 0g
  • carbs 55g
  • sugars 55g
  • fibre 1g
  • protein 6g
  • salt 0.08g


  • 200g caster sugar
  • 450g strawberry, hulled and quartered, plus 12 extra for decoration, quartered
  • 6 sheets leaf gelatine
  • 750ml bottle Prosecco


Alcohol sets more softly than other liquids, so these jellies need to be very well chilled. Make them a day ahead, then whip them out of the fridge before serving.


  1. Put 150ml water and the sugar in a large saucepan and heat gently until the sugar has completely dissolved. Add the strawberries, bring to the boil, then bubble for 5 mins without stirring, until the fruit has softened and the liquid is red, fragrant and syrupy.

  2. Strain the hot syrup through a sieve into a large jug (be careful not to push the strawberries through the sieve as the jelly will become cloudy), then leave to cool for a few mins. Discard the cooked strawberries. While the syrup is cooling, soak the gelatine in a bowl of cold water. When soft, squeeze the excess water from the gelatine sheets and stir into the syrup until completely melted.

  3. Divide the extra strawberries between 6 x 200-250ml Champagne flutes or stemmed glasses. Open the Prosecco, mix it briefly with the strawberry syrup, then pour into the glasses over the strawberries. Chill overnight, then serve.

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