Grapefruit jelly shots recipe
Created by The Tesco Recipes team
These zingy-sweet jelly shots are great for a party or special occasion. They're simple to make with a handful of ingredients, yet pretty eye-catching! Red grapefruit, rosé wine and raspberry jelly pack a fruity punch, and don't forget the sprinkling of chilli flakes and salt for a lovely balance of flavours.
See method- Makes 12
- Takes 20 mins, plus cooling and chilling
- 34 calories / serving
- Dairy-free
- Gluten-free
Ingredients
- 2 red grapefruits
- ½ pack raspberry jelly
- 140ml cold rosé wine
- pinch crushed chillies, to serve (optional)
- pinch salt, to serve (optional)
Each serving contains
- Energy
- 140kJ 34.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 5g
of the Reference intake
Carbohydrate 5.4gProtein 0.4gFibre 0.3g
Method
- Halve the grapefruits and scoop out the flesh into a sieve set over a heatproof measuring jug to catch about 140ml of the juice. Reserve the grapefruit flesh for another recipe.
- Transfer the juice to a saucepan and heat until simmering. Arrange the grapefruit skin halves in a tight-fitting baking tray.
- Add the raspberry jelly to the measuring jug, then pour over the hot grapefruit juice, stirring until the jelly dissolves. Stir in the rosé wine, then pour the jelly mix into the grapefruit halves and cool to room temperature. Transfer to the fridge to set.
- Slice each grapefruit half into 3 wedges and dust with crushed chillies and salt, if you like.
- See more Cocktail recipes
