Sour jellies with homemade sherbet

  • Portion size: Serves 4
  • Takes 20 minutes to make each flavour, plus 6-7 hours setting
  • Difficulty: easy

Enjoy the unmistakable tang of sherbet and sour jelly in this fun family dessert recipe.

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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
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Method

  1. 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.
  2. 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.
  3. 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.
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Nutrition

  • 119kcals Calories
  • 0.1g (no saturated) Fat
  • 0.9g protein Protein
  • 29g (28.5g sugars) Carbs
  • 0.1g Fibre
  • 0.9g Salt

Quick wins & 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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