Strawberry and ginger beer jellies
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The flavours of summer are put centre-stage in this stunning strawberry and ginger beer jelly recipe. Because you make them in advance and leave them in the fridge to set, they make a perfect dessert for any dinner party. Serve with ice cream for an added touch of indulgence.
First published in 2018
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Ingredients
Metric
Imperial
Strawberry and ginger beer jellies
- 6 gelatine leaves, or 1 tbsp powdered gelatine
- 250ml of apple juice
- 2 tbsp of lemon juice
- 1/3 vanilla pod, split open and seeds scraped out (or 1 tsp pure vanilla extract)
- 400ml of ginger beer
- 12 strawberries, large and ripe, hulled and cut into thin wedges
SAVE RECIPE
Method
1
If using powdered gelatine, sprinkle it over 50ml of the apple juice and stir well
2
Place the remaining apple juice, lemon juice and the vanilla bean and its seeds in a saucepan and bring to a simmer, then turn off the heat
- 250ml of apple juice
- 2 tbsp of lemon juice
- 1/3 vanilla pod, split open and seeds scraped out (or 1 tsp pure vanilla extract)
3
Soak the leaf gelatine in 1 litre very cold water, placing them in one at a time and leaving for a few minutes to soften. Drain the gelatine of excess water, very gently squeezing the sheets
- 6 gelatine leaves, or 1 tbsp powdered gelatine
4
Add the soaked gelatine leaves (or powdered gelatine mix) to the warm apple juice, stir to dissolve, then tip into a jug and stir in the ginger beer
- 400ml of ginger beer
5
Divide the strawberry pieces among eight small glasses or place in one large bowl. Pour on the jelly mixture, cover tightly with cling film and leave to set in the fridge
for about 4–6 hours
- 12 strawberries, large and ripe, hulled and cut into thin wedges
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