Skip to content
Jubilee lemonade jelly recipe

Jubilee lemonade jelly recipe

16 ratings

A wibbly, wobbly dessert fantastic for a Jubilee celebration! This retro treat is layered with fizzy lemonade jelly and custard for a quintessentially British dessert. Slice up and serve at your next street party. See method

  • Serves 12
  • 1 hr plus at least 24 hrs setting
  • 53 calories / serving
  • Healthy
  • Gluten-free

Ingredients

  • 200g fresh raspberries
  • 26½ gelatine leaves
  • 250ml pink lemonade
  • 300ml morello cherry lemonade
  • 200g tinned custard
  • 200ml semi-skimmed milk
  • 2 tbsp icing sugar
  • 2 tsp vanilla extract
  • 500ml cloudy lemonade
  • 400ml raspberry & rose lemonade

Each serving contains

  • Energy

    225kj
    53kcal
    3%
  • Fat

    1g 2%
  • Saturates

    1g 4%
  • Sugars

    6g 7%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 6.8g Protein 4.4g Fibre 0.5g

Method

  1. Put the raspberries in the bottom of a 2ltr bundt tin, pudding bowl or silicone mould (if using silicone, sit it on a tray that will fit in the fridge).

  2. Separate 4½ gelatine leaves and put in a bowl of cold water for 5 mins to soften.

  3. Meanwhile, warm the pink lemonade in a pan over a medium heat. Once steaming (not boiling), remove from the heat. Squeeze the excess water out of the gelatine and stir through the lemonade until dissolved. Pour over the fruit, then refrigerate for 4 hrs or until set.

  4. Repeat step 2. Meanwhile, warm 200ml morello cherry lemonade in a pan; once steaming, remove from the heat. Squeeze the excess water out of the gelatine and stir through the cherry lemonade until dissolved. Stir in the remaining cherry lemonade. Set aside for 15 mins, stirring occasionally. Pour over the pink lemonade layer. Chill for 4 hrs.

  5. Repeat step 2 using 2 leaves. Put 100g custard in a pan with 100ml milk, 1 tbsp icing sugar and 1 tsp vanilla extract. Heat gently, stirring, until combined and smooth; once steaming, remove from the heat. Squeeze the excess water out of the gelatine and stir through the custard until dissolved. Set aside for 15 mins, stirring occasionally. Pour over the cherry lemonade layer and chill for 4 hrs.

  6. Repeat step 2 with 7½ leaves. Meanwhile, warm half the cloudy lemonade in a pan; once steaming, remove from the heat. Squeeze the excess water out of the gelatine and stir through the cloudy lemonade; mix until dissolved. Stir through the remaining cloudy lemonade. Pour over the custard layer. Chill for 4 hrs.

  7. Repeat step 5. Pour over the cloudy lemonade layer and chill for 4 hrs.

  8. Repeat step 6 using the final 6 gelatine leaves and the raspberry lemonade. Pour over the custard layer and chill for 4 hrs.

  9. To remove from the mould, invert onto a serving plate and give a single firm shake. If it doesn’t come out, dip in just-boiled water for 7-10 secs (ensure the water comes above the line of the top of the jelly but doesn’t flow into the mould). Invert again; repeat if necessary. Will keep in the fridge for up to 3 days.

See more Dessert recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus