Elderflower & raspberry spritzer

Elderflower & raspberry spritzer

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Cooking time

Prep: 15 mins

Skill level

Easy

Servings

Serves 6

A fabulously boozy jelly pud - the perfect dinner party dessert

Nutrition and extra info

Nutrition info

Nutrition

kcalories
131
protein
3g
carbs
18g
fat
0.1g
saturates
0g
fibre
0.9g
sugar
15g
salt
0.04g

Ingredients

  • 2 gelatine leaves
  • 4 tbsp hot water
  • 100ml elderflower cordial
  • punnet of raspberries
  • sparkling white wine

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Method

Soak gelatine leaves in cold water. Dissolve the gelatine in a measuring jug in the hot water from the kettle. Add the elderflower cordial and top up with sparkling white wine to make 450ml of liquid in total. Drop a few raspberries into six tall glasses and fill to about a third with the elderflower syrup. Leave to set completely, then add a few more raspberries and some more elderflower syrup. Repeat again until the glasses are nearly full to the top.

Recipe from Good Food magazine, August 2005

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Comments

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beckylouiserobertson's picture

You need to double the gelatine or it won't work at all. I was very disappointed!

angel_buffy_33's picture

I cooked a meal that was great and this is what it was
called Chicken with Spinach, Sundried Tomatoes, Capicums,Cream Cheese stuffing. This is recipe is adapted from a recipe called Chicken with Pesto Barley. I left out some of the indgredients that I did not like or want. (Recipe book is Health for Life - Diabetes 2 by Jody Vassallo - Diabetes Australia)

You need the following indgredients : serves 12 people

12 Skinless Breast Fillets
125g of Phillidelpha Cream Cheese
1/4 cup of sundried tomatoes
1/4 Cup of sundried capsicums
500g of baby spinach.
2 cups of Fresh Basil (or dried Basil)
2 Tablespoon of Parmesan cheese
1 teapsoon of lemon zest
Olive oil spray.

Method:

1. Pre heat oven to 200 degrees C (400 degree F/Gas 6)
2. Cut a pocket through the middle of each chicken breast, taking care not to cut all the way through.
3. Wash the spinach, Cook, covered in a pan over medium heat for 3-5 minutes or until wilted. Cool slightly then drain and roughly chop the l

pipe-o's picture
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I had to double the gelatine, and would recommend making this at least one or two days in advance. On the day I made it, it was quite bitter, but two days later it was perfect.

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