Sour jellies with homemade sherbet
- November 2013
- Serves 4
- Takes 20 minutes to make each flavour, plus 6-7 hours setting
Enjoy the unmistakable tang of sherbet and sour jelly in this fun family dessert recipe.
- 0.1g (no saturated)
- 0.9g protein
- 29g (28.5g sugars)
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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