Prosecco and Jazz Apple Jellies
Prep time: 
Total time: 
  • 4 leaves gelatine
  • 500ml Prosecco
  • 3 Jazz Apples, juiced
  • 50g caster sugar
  1. Put the gelatine leaves in the prosecco and set to one side.
  2. Top up the Jazz Apple juice with water to make 300ml. Add it to a saucepan over a low heat then add the caster sugar. Stir until dissolved then bring to a simmer for 5 minutes.
  3. Remove the gelatine leaves from the prosecco and squeeze out the excess liquid. Add them to the apple juice and sugar mixture, whisking constantly until completely dissolved. Pour this mixture in to the prosecco and whisk to combine.
  4. If you wish to add apple slices, place them in the bottom of heat proof glasses or moulds then pour in the jelly mix and refrigerate.
Recipe by A Life of Geekery at

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