Ingredients Jump to Instructions ↓

  1. 4 leaves gelatine

  2. cup caster sugar

  3. cup water

  4. 1 (565g) tin lychees in syrup, drained reserving the syrup

  5. 1 1/2 cups (375mls) chilled champagne

Instructions Jump to Ingredients ↑

  1. Cover gelatine leaves with cold water and allow to soften for about 3 minutes.

  2. Place sugar and water in a medium sized saucepan. Cook, stirring, until sugar has dissolved. Add lychee syrup. Place lychees in a bowl and refrigerate until needed.

  3. Squeeze softened gelatine gently to remove excess water add to the lychee syrup. Stir until gelatine has dissolved.

  4. Refrigerate for 10 minutes or until cold but still liquid.

  5. Gently mix the gelatine through the champagne and pour into 6 x 185ml capacity jelly moulds. Refrigerate overnight to allow to set.

  6. Turn out the champagne jellies and serve with the lychees.


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