Sour jellies with homemade sherbet

Ingredients

For the apple jellies

600ml Appletiser
A few drops of green food colouring (optional)
6 gelatine leaves (see tips)
Vegetable oil to grease

For the cherry jellies

600ml cherry juice drink (we used Cherry Good, widely available)
6 gelatine leaves (see tips)
Vegetable oil to grease

For the sherbet

150g icing sugar
3 tsp citric acid (available from some chemist shops or online)
2 tsp bicarbonate of soda
Matching fizzy sweets to serve

Ingredients

For the apple jellies

600ml Appletiser
A few drops of green food colouring (optional)
6 gelatine leaves (see tips)
Vegetable oil to grease

For the cherry jellies

600ml cherry juice drink (we used Cherry Good, widely available)
6 gelatine leaves (see tips)
Vegetable oil to grease

For the sherbet

150g icing sugar
3 tsp citric acid (available from some chemist shops or online)
2 tsp bicarbonate of soda
Matching fizzy sweets to serve

Method

To make the sherbet, mix all the ingredients together in a bowl and taste. If it’s too sour, add a little ?more icing sugar; too sweet, add a little more citric acid.
To make each jelly, pour 150ml of the liquid (and any food colouring, if using) into a pan with the gelatine leaves and leave for 5 minutes. When the leaves are soft, gently heat, stirring, until the leaves have dissolved, then strain through a sieve into the rest of the liquid. Stir and divide equally among 4 x 150ml lightly oiled jelly moulds. Transfer to the fridge to set for 6-7 hours.
When ready to serve, pull the jellies gently away from the edges of the mould using your fingertips, or dip the moulds into very hot water for a few seconds and invert onto a plate. Serve with matching fizzy jelly sweets and the sherbet in paper cones or containers to dip your spoon into before scooping up the jelly.

Method

To make the sherbet, mix all the ingredients together in a bowl and taste. If it’s too sour, add a little ?more icing sugar; too sweet, add a little more citric acid.
To make each jelly, pour 150ml of the liquid (and any food colouring, if using) into a pan with the gelatine leaves and leave for 5 minutes. When the leaves are soft, gently heat, stirring, until the leaves have dissolved, then strain through a sieve into the rest of the liquid. Stir and divide equally among 4 x 150ml lightly oiled jelly moulds. Transfer to the fridge to set for 6-7 hours.
When ready to serve, pull the jellies gently away from the edges of the mould using your fingertips, or dip the moulds into very hot water for a few seconds and invert onto a plate. Serve with matching fizzy jelly sweets and the sherbet in paper cones or containers to dip your spoon into before scooping up the jelly.

delicious. tips

For the apple jellies, keep stirring to a minimum so the finished jellies retain their fizz. You can try making these jellies with cola too – the liquid to gelatine ratio is the same, but you might want to add a squeeze of lemon to the cola. We used Costa Fine Leaf gelatine, from Waitrose and Ocado. If using a different brand, follow the pack instructions for the correct ratio of leaves to liquid.

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