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Scarlet Strawberry Jellies
500-600g fresh ripe strawberries (2 punnets), hulled ½ cup caster sugar 4 tsp gelatine 3 tbsp cold water 1 cup apple juice, heated to a boil ⅓ cup lime juice
© Annabel Langbein Media
⅓ cup lime juice
Place three-quarters of the hulled strawberries in a blender or food processor with the sugar. Whizz to a purée. Sprinkle gelatine over cold water in a cup and leave to absorb for 2-3 minutes. Add the boiling apple juice and soaked gelatine mixture to puréed fruit and blitz for 30 seconds to dissolve sugar and gelatine.
Pour into a 1 litre measuring jug, add the lime juice and if needed add extra apple juice to make 3 cups total volume. Pour jelly mixture into 6 serving glasses and chill until set, about 3 hours or overnight. Slice remaining strawberries and use to garnish jellies.
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