Raspberry and elderflower jelly recipe

  • Serves 6
  • 10 mins to prepare and 5 mins to cook
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Customer recipe
Added 50 months ago

Soak gelatine in cold water for 5 mins

Purée and strain raspberries most of the raspberries and warm in pan with sugar

Add gelatine to warm raspberries and stir until dissolved

Add sparkling elderflower to make up to 500ml and pour into jelly mould with remaining raspberries

Chill until set

Use frozen berries out of season

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 350g fresh raspberries
  • 250ml Sparkling elderflower
  • 50g Sugar
  • 4 Gelatine leaves

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