Pinot Grigio and Raspberry & Rose Jelly

This boozy jelly is ideal for a romantic night in and can be made in advance.

Serves 0 Prep time Bake time
Pinot Grigio and Raspberry & Rose Jelly


  • 3 leaves of gelatine (or 9g powdered gelatine)
  • 40g sugar
  • 50g water
  • 150g Pinot Grigio Blush
  • 75g Belvoir Raspberry & Rose Cordial
  • juice of 1/2 lemon
  • 1 punnet of fresh raspberries


  1. Place the leaves of gelatine in a bowl of cold water, one at a time. Put the sugar and water in a pan and bring to the boil. Simmer for 2 minutes. Remove from the heat, squeeze out the leaf gelatine and whisk into the syrup.
  2. Add in the Pinot Grigio Blush, Raspberry & Rose Cordial and lemon juice and mix well.
  3. Place several raspberries in the bottom of each of two wine classes and add enough jelly mix to just cover the raspberries. Leave to set in the fridge.
  4. Gently pour the rest of the jelly mix over the back of a spoon into the wine glasses and leave to set for several hours.

Garnish: Topped with fresh raspberries, pomegranate seeds and freeze dried raspberry pieces. Finished with a few mint leaves, enjoy!