Strawberry & Prosecco Jellies

With strawberry season in full flow and these sweet berries being enjoyed in abundance on country picnics, garden parties and barbecues, we thought we'd share this tasty alternative with prosecco.

An elegant way to end a meal, these jellies are always a welcome dessert or enjoy as alfresco aperitif fun with friends.



200g caster sugar
450g strawberry, hulled and quartered, plus 12 extra for decoration, quartered
6 sheets leaf gelatine
750ml bottle prosecco


Put 150ml water and the sugar in a large saucepan and heat gently until the sugar has completely dissolved. Add the strawberries, bring to the boil, then bubble for 5 mins without stirring, until the fruit has softened and the liquid is red, fragrant and syrupy.

Strain the hot syrup through a sieve into a large jug (be careful not to push the strawberries through the sieve as the jelly will become cloudy), then leave to cool for a few mins. Discard the cooked strawberries. While the syrup is cooling, soak the gelatine in a bowl of cold water. When soft, squeeze the excess water from the gelatine sheets and stir into the syrup until completely melted.

Divide the extra strawberries between 6 x 200-250ml Champagne flutes or stemmed glasses. Open the Prosecco, mix it briefly with the strawberry syrup, then pour into the glasses over the strawberries. Chill overnight, then serve. Enjoy!