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Prosecco and pomegranate jellies recipe

8 ratings

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
Healthy

Ingredients

For the Prosecco layer

5 gelatine leaves
50g caster sugar
400ml prosecco
80g pomegranate seeds

Each serving contains

Energy
595kj
141kcal 7%
Fat
0g 0%
Saturates
0g 0%
Sugars
21g 23%
Salt
0g 1%

of the reference intake
Carbohydrate 20.5g Protein 2.2g Fibre 0g

Method

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.

See more Dessert recipes