Sour jellies with homemade sherbet
- Published: 31 Oct 13
- Updated: 18 Mar 24
Enjoy the unmistakable tang of sherbet and sour jelly in this fun family dessert recipe.
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Serves 4
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Takes 20 minutes to make each flavour, plus 6-7 hours setting
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.
- Recipe from November 2013 Issue
Nutrition
- Calories
- 119kcals
- Fat
- 0.1g (no saturated)
- Protein
- 0.9g protein
- Carbohydrates
- 29g (28.5g sugars)
- Fibre
- 0.1g
- Salt
- 0.9g
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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