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Rose Fruit Jelly

With Natural Gelatin
recipe-difficulty
Not too tricky
recipe-serves
12
ready-in
4 hours
Rose Fruit Jelly

As far as show stopper desserts go, this one takes the cake!  It’s so light and refreshing, you’ll be able to fit in a good portion, even after all that Christmas dinner. If you ever needed an excuse to make boozy jelly for your health, here it is! Our Australian, Grass Fed Natural Gelatin is among some of the best foods to support good gut health, so if you’re going to indulge in a little tipple this festive season, why not make it of the gut-loving kind!


Make this a day or two in advance to allow time to set and forget!

Treats + Desserts
Modern Wellness Cuisine
Pantry Items
View in metric
  • 1 punnet of strawberries
  • 21 ounces of seasonal stone fruit, we used nectarine, apricots, plums
  • 1 pomegranate, jewels removed
  • 2x 25.4 fl oz bottles of Rose
  • 16.9 fl oz organic apple juice
  • ¼ cup Maple Syrup
  • edible flowers to garnish
  • 12 tsp Natural Gelatin

1. Bloom gelatin by adding 12 tsp gelatin and ½ cup water in a bowl and mix through. Let sit for a couple of minutes.

2. Pour the rosé into a large bowl.

3. Warm the apple juice in a saucepan, once hot remove from heat and allow to cool slightly.

4. Add bloomed gelatin to warmed apple juice and stir until dissolved.

5. Slowly add apple juice and gelatin mixture to the rosé. Gently stir through.

6. Pour into your jelly mould and place in the fridge to partially set. This is so the fruit doesn’t float to the top. This could take 30 mins to 1 hr or more.  (We used the mixing bowl for the jelly mould)

7. Cut and slice your fruit.

8. When the jelly has partially set, stud in the fruit from the bottom to the top so that the whole bowl is filled with fruit. Continue to set for several hours in the fridge

9. To serve, dip the mould in warm water for 10-15 seconds. Give it a wiggle, if it slips from the sides it’s ready to turn out.

10. Decorate with edible flowers.