Description
Serves 6
Ingredients
Scale
- 230ml Grapefruit Juice
- 230ml Orange Juice
- 5 Sheets of Leaf Gelatine
- 75g Caster Sugar
- 100ml Aperol
- 200ml Prosecco, chilled
- Fresh Orange Slices for Decorating
Instructions
- Strain the two juices into a medium saucepan, removing any pulp or seeds.
- Soak the gelatine leaves in a bowl of cold water. Heat the measured fruit juice and caster sugar in a saucepan over low heat, stirring to dissolve the sugar. Heat the liquid until warm but not hot then add the gelatine leaves, squeezing out the excess water first. Stir until melted through, then mix in the Aperol. Skim off any scum that rises to the surface of the jelly liquid.
- Allow the liquid to cool right down, this is why you don’t want to make the mixture too hot, as will take longer to cool. You can put it in the fridge but careful not to forget it. Taking it almost to the setting point will help to trap the bubbles in the jelly, so then stir in the prosecco.
- Divide between 6 glasses, each about 170ml capacity or two massive Aperol glasses! Cool, cover and chill for 5-6 hours to set. Decorate with fresh orange slices.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Jelly, Drinks