Celebrate SUMMER BERRIES
Summer berry rosé jelly
SERVES 10 READY IN 20 mins, plus overnight setting
INGREDIENTS
• 4 x 11g sachets gelatine powder • 300ml rosé wine or sparkling wine • 300ml cherry juice • 100g caster sugar • 1tbsp fresh lime juice • 500g mixed berries – we used strawberries, raspberries and blueberries
• edible flowers
YOU WILL NEED
• 18cm bundt tin
Put the gelatine in a small bowl and pour over 50ml wine and leave for 5 mins. Heat the remaining wine, cherry juice, sugar and 300ml water in a pan, bring to a boil, then remove from the heat. Add in the lime juice and gelatine,
