Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Raspberry and rose water jellies recipe

1 rating

These grown-up, fruit-filled jellies are a delicious and elegant after dinner treat. Made with a sweet raspberry, lemon juice and rose water syrup, they taste every bit as good as they look. See method

Serves 6
5 mins to prepare and 10 mins to cook, plus chilling
132 calories / serving
Gluten-free

Ingredients

7 gelatine leaves
500g (1lb) raspberries
150g caster sugar
½ lemon, juiced
1 tsp rose water
handful small mint leaves, to decorate
whipped cream, to serve (optional)

Each serving contains

Energy
565kj
132kcal 7%
Fat
0g 0%
Saturates
0g 1%
Sugars
30g 24%
Salt
0g 1%

of the reference intake
Carbohydrate 30.2g Protein 4.2g Fibre 0g

Method

Put the gelatine in a bowl of cold water and set aside to soak. Meanwhile, put 400g (13oz) raspberries and the sugar in a pan. Add 300ml (1/2pt) water and warm over a low heat for 5-10 minutes, stirring occasionally, until the sugar has dissolved and the fruit has broken down. Remove from the heat.
Push the fruit and liquid through a fine sieve into a measuring jug, then top up with warm water from the kettle to 600ml (1pt). Add the lemon juice and rose-water.
Squeeze out the water from the gelatine and whisk into the jelly mixture until dissolved. Divide the liquid and remaining raspberries (reserving 6 to decorate) among 6 jelly moulds. Chill for 4-6 hours, until set.
Turn out the jellies onto serving plates. Garnish with the mint and reserved berries. Serve with whipped cream, if you like.

See more Summer dessert recipes