Scarlet strawberry jellies

Annabel Langbein's tangy fruit jelly is the perfect dessert for outdoor entertaining
By Annabel Langbein
Scarlet strawberry jellies
  • Rating:
  • Serves: 6
  • Prep Time: 15 minutes plus chilling
  • Effort: easy


  • 500-600 g strawberries, hulled
  • 110 g caster sugar
  • 4 tbsp gelatine
  • 250 ml apple juice, heated to a boil
  • 90 ml lime juice


1. Place three-quarters of the strawberries in a blender or food processor with the sugar. Whizz to a purée.

2. Pour 3 tablespoons of cold water into a bowl and then, sprinkle over the gelatine. Leave to absorb for 2-3 minutes. Add the boiling apple juice and soaked gelatine mixture to the pureed fruit and blitz for 30 seconds to dissolve sugar and gelatine.

3. Pour into a 1 litre measuring jug, add the lime juice and if needed add extra apple juice to make 750 mililitres total volume. Pour the mixture into 6 serving glasses and chill until set (about 3 hours or overnight). Slice the remaining strawberries and use to garnish jellies.

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