Rum bear jellies

Makes 20
20 minutes

Ingredients

Rum bear jellies

  • 215g of Haribo Tangfastics
  • 200ml of white rum, or a bit more if you like!
  • 100ml of apple juice

Sherbert

  • 2 tbsp of powdered Vitamin C
  • 2 tbsp of caster sugar

Method

1
To make the jelly, place all the ingredients in a pan and melt the jellies down on a very low heat – alcohol will evaporate at 78.3°C so be careful not to go higher than this. The jelly will easily melt at 70°C, so best not to risk losing the booze!
  • 100ml of apple juice
  • 215g of Haribo Tangfastics
  • 200ml of white rum, or a bit more if you like!
2
Once all the jelly is melted and mixed in, pour the mixture into moulds (teddy bear ones if possible, but any will do) and leave to set in the freezer for 60–90 minutes
3
To serve, simply turn the jellies out of the moulds onto plates and sprinkle with a generous amount of sherbet (it is advisable to taste the sherbet before adding to see how much you can handle!)
  • 2 tbsp of caster sugar
  • 2 tbsp of powdered Vitamin C