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Jelly shots recipe

0 ratings

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
Gluten-free
Dairy-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
34kcal 2%
Fat
0g 0%
Saturates
0g 0%
Sugars
5g 6%
Salt
0g 1%

of the reference intake
Carbohydrate 5.4g Protein 0.4g Fibre 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.

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