Prosecco and pomegranate jellies recipe
Serve your dinner guests a festive sweet treat with these boozy jellies that pair prosecco and pomegranate seeds. Serve in champagne flutes for a celebratory end to a meal.
See method- Serves 4
- 10 mins plus setting time
- 141 calories / serving
Ingredients
For the Prosecco layer
- 5 gelatine leaves
- 50g caster sugar
- 400ml prosecco
- 80g pomegranate seeds
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Shop ingredientsEach serving contains
- Energy
- 595kJ 141.0kcal
- Fat
- 0g
- Saturates
- 0g
- Sugars
- 21g
- Salt
- 0.0g
of the Reference intake
Carbohydrate 20.5gProtein 2.2gFibre 0.0g
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- Put the gelatine in a small bowl of cold water for 5 minutes or until completely softened. Meanwhile, put the caster sugar into a small saucepan with 3 tbsp water and warm over a gentle heat until the sugar has dissolved. Squeeze the water out of the gelatine, then stir into the warm sugar until dissolved then remove from the heat.
- Pour in the prosecco, then stir in the pomegranate seeds. Carefully pour into champagne flutes or small glasses (about 200ml capacity each) and leave for 4-5 hours to set.
- Tip: Make up to 24 hours in advance and keep in the fridge.
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