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Limoncello and prosecco jelly glasses with berries


  • 4 leaves of gelatine
  • 500ml of Prosecco (Tesco)
  • 1 tbsp caster sugar
  • 6 tbsp Limoncello
  • Fresh berries and lemon peel
  • Wooden skewers and champagne glasses


Put the gelatine leaves in a bowl of cold water for 5 minutes or until soft.  Squeeze the leaves and discard the water. Put the Limoncello into a bowl that fits over a pan of boiling water, add the gelatine and sugar and heat until gently dissolved.  Remove from the heat and allow to cool slightly, then add the Prosecco and pour into a jug. Thread the berries onto a wooden skewer, on for each champagne glass, and place into the empty glass. Very carefully and slowly, pour the jelly into 4 serving glasses until each glass is almost full (add a piece of lemon peel if you like for presentation). Refrigerate until set.

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