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Raspberry and rose water jellies 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


  • 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

  • Fat

    0g 0%
  • Saturates

    0g 1%
  • Sugars

    30g 24%
  • Salt

    0g 1%

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


  1. 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.
  2. 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.
  3. 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.
  4. Turn out the jellies onto serving plates. Garnish with the mint and reserved berries. Serve with whipped cream, if you like.

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