Six-Minute Sloe Gin Jellies

Sarah Rainey's boozy sloe gin jellies, complete with a dusting of edible glitter, make for the perfect dessert for the grown ups this Christmas.

From the book

Six-Minute Showstoppers by
Six-Minute Showstoppers
The ultimate guide to fuss-free, high-speed baking.
Packed with ingenious kitchen hacks and 100 delicious recipes.
Including stunning cakes, lavish desserts and tasty tea-time treats.

Introduction

Just the ticket for warming the cockles (and raising the spirits) on a cold night, these pretty ruby-coloured jellies are sure to impress. They come with a health warning: they’re seeeriously alcoholic, so if you want to swap some of the sloe gin for fruit juice or cordial, I won’t hold it against you. Or if you want an extra kick, substitute Prosecco for soda water. Just don’t say I didn’t warn you . . .

Makes 4
Easy
Cook time: 6 min

Ingredients

150g fresh blackberries
4 leaves of gelatine
120ml sloe gin
60g granulated sugar
175ml soda water
175ml cranberry juice (you can also use apple and raspberry or red grape juice)
edible glitter, to decorate

Instructions

Prep: Wash and dry 4 serving glasses or dishes. I use champagne saucers, but you can also use ramekins – or, if you’ve got one, a large retro jelly mould (approx. 600ml) is perfect for this recipe.

First, arrange the blackberries in the base of your serving dishes and put them in the fridge to chill. This will speed up the setting process.

Put the gelatine leaves in a bowl of cold water to soften them up. Meanwhile, heat the sloe gin and sugar in a small saucepan over a low heat.

Once the sugar has dissolved, take the pan off the heat. Squeeze any excess water out of the gelatine leaves and add these to the gin mixture. Stir well to dissolve.

Add the soda water and cranberry juice and mix thoroughly. Decant the jelly into the serving dishes (don’t worry if the blackberries float to the top) and dust the tops with edible glitter.

Put them in the fridge or a cold place to set for at least 3 hours.

Serve the jellies with shortbread on the side (trust me, you won’t need any more gin). They’ll keep for 4 to 5 days in the fridge.

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