Aperol Spritz Jellies
by Jay Wadams
Light, sparkling jelly desserts made with prosecco, Aperol, and orange. A boozy, make-ahead treat for summer parties and garden gatherings.
Ingredients
- 6 gold-strength gelatine sheets
- 100 ml Aperol
- 150 g caster sugar
- 750 ml prosecco
- 6 thin orange slices
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- SOFTEN GELATINE: Soak gelatine sheets in cold water for 5–10 minutes until soft.6 gold-strength gelatine sheets
- MAKE BASE: In a small pan, heat Aperol, sugar and 50 ml (3 tbsp) cold water until sugar dissolves. Remove from heat.100 ml Aperol, 150 g caster sugar
- DISSOLVE GELATINE: Squeeze excess water from gelatine and stir into the warm Aperol mix until fully dissolved. Let cool slightly.
- ADD PROSECCO: Pour Prosecco into a large jug. Slowly stir in the Aperol mixture. Let any foam settle.750 ml prosecco
- ASSEMBLE: Place a slice of orange in each of six glasses. Divide the liquid between them.6 thin orange slices
- CHILL: Refrigerate for at least 4 hours until set.
- SERVE: Serve chilled, with a bowl of lightly sweetened whipped cream on the side.
Notes
Can I use powdered gelatine instead of sheets?
Yes, you can. Use 4 tsp powdered gelatine (around 12–13 g). Whisk it into the sugar before heating with the Aperol and water. Stir until fully dissolved, then continue as above.
Use cold prosecco! It helps control foaming and speeds up the set.
Use a good-quality Aperol or alternative (if you must) - don’t go too bitter or too sweet.
Nutrition
Serving: 1glass | Calories: 230kcal | Carbohydrates: 37g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.002g | Monounsaturated Fat: 0.002g | Sodium: 4mg | Potassium: 1mg | Sugar: 30g | Calcium: 1mg | Iron: 0.04mg