Serves 6
Ingredients:
500 ml sparkling rosé wine or Prosecco
400 g small strawberries
½ cup sliced peeled peaches
½ cup raspberries
½ cup seedless green grapes
½ cup blueberries
½ cup apricots
2 tbsp. fresh lime juice
50 g caster sugar
2 envelopes unflavored gelatin
Mint sprigs for garnish
Preparation:
In a small pan, heat half the rosé wine until it begins to bubble.
Whisk the sugar and gelatin into it. Make sure all gelatin and sugar are dissolved.
Prepare and wash all the fruit, gently mix well so not squash or bruise fruit.
Arrange a layer of fruit in the bottom of a loaf tin, and then arrange the rest of the fruit until all the fruit is used.
Pour in the wine, jelly mix, lay a sheet of cling film on top of the mix. Place in fridge for overnight.
When ready turn out onto a serving plate
Serve with ice-cream or fresh cream and decorate with mint sprigs.
It is best made a day ahead …
