Cocktail jellies

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olive magazine

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Recipe by olive magazine

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1. Soak the gelatine in cold water for 5 minutes until softened then squeeze out any excess water. Put half the cranberry juice into a small saucepan with the sugar and heat gently until the sugar has just dissolved. Take off the heat and stir in the gelatine until dissolved.
2. Pour the remaining cranberry juice, vodka, orange liqueur and lime juice into a large jug. Add the cranberry and gelatine mixture through a strainer and stir. Divide between 4 martini glasses and chill overnight. Decorate with berries and serve.

Know-how

Don't be tempted to up the alcohol as it could stop the jellies setting. These have quite a soft set as it is.

Per serving

266 kcalories, protein 3.9g, carbohydrate 37g, fat 0 g, saturated fat 0g, fibre 0g, salt 0.04 g

http://www.bbcgoodfood.com/recipes/4353/

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Ingredients

• 3 gelatine leaves
• 300ml cranberry juice
• 75g sugar
• 100ml Orange liqueur such as Cointreau
• 4 limes , juiced
• a mixture of summer berry , to serve
• 100ml vodka

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 3 gelatine leaves
• 300ml cranberry juice
• 75g sugar
• 100ml Orange liqueur such as Cointreau
• 4 limes , juiced
• a mixture of summer berry , to serve
• 100ml vodka

Per serving

266 kcalories, protein 3.9g, carbohydrate 37g, fat 0 g, saturated fat 0g, fibre 0g, salt 0.04 g

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