APEROL SPRITZ JELLY
Aperol is a bitter-sweet Italian aperitif made from herbs and roots, a little like Campari. If you go into a bar in northern Italy, especially Venice, you’ll see people drinking Spritz, a refreshing drink made of Aperol, prosecco and sparkling water and often garnished with a slice of orange. I think you can see where I got the idea for this jelly from.
Servings
4
Servings
4
Ingredients
Instructions
  1. Place the gelatine sheets in a small bowl of cold water and leave for 5–10 minutes, until softened.
  2. Pour 100ml water and a quarter of the prosecco into a saucepan, add the sugar and warm over a low heat, stirring occasionally, until the sugar has dissolved.
  3. Squeeze out the gelatine and add to the saucepan, off the heat, stirring until dissolved. Strain the mixture into a jug and set aside until cool.
  4. Add the Aperol and remaining prosecco to the jug and stir well.
  5. Take 4 tumblers (about 250ml capacity) and insert an orange slice in each one, positioning it diagonally. Carefully pour in the Aperol mixture, sharing it equally between the glasses. Chill overnight or until set (at least 4 hours).
USING FRUIT IN JELLIES
  1. Individual jellies using fruit such as strawberries or raspberries need to be set in two stages – otherwise the fruit will float to the top. Using single orange or lemon slices makes the whole process easier because they can be wedged against the sides of the glass.