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pour about half a cup of the fruit juice into a pan and bring to the boil then remove from heat.
sprinkle the gelatine sachet into the hot juice and stir to dissolve.
stir through the rest of the juice and alcohol.
divide the jelly mix into your moulds, either one big one or shot glasses work really well.
submerge some of your pre-prepared fruit into the jelly (optional)
chill and leave to set for at least 4 hours.


It’s all about experimenting – so try a few of your own and let us know how you get on at our facebook page

• Fruit juice & alcohol (together must equal about a pint)
• 1 sachet of gelatine powder
• Selection of fruit, peeled and prepared.
• Some of our suggestions
• • Apple juice (450ml) and calvados brandy (75ml)
• • Tooti Frooti (tropical juice 450ml) and dark rum (75ml)
• • Pomegranate juice (450ml) and vodka (75ml)
• • White grape juice (375ml) with peach schnapps (150ml)
• • Mango and passionfruit juice (450ml) and Malibu (75ml)
• • Blackcurrant juice (450ml) with kirsch (75ml)

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Adult Jelly