Strawberry and fruit schnapps jelly

Strawberry and fruit schnapps jelly

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  • 6
  • Easy
  • Carb Conscious Fat conscious
  • 30 minutes, plus 4 hours for chilling
  • 10 minutes
  • Mulderbosch Rosé 2007


  • 900 g strawberries, rinsed
  • 4 leaves gelatine
  • 1 cup strawberry juice
  • ¼ cup fruit schnapps
  • 100 g sugar
  • 1 x 80 g punnet pomegranate rubies
  • 250 g crème fraîche, for serving

Cooking Instructions

Slice the strawberries in a bowl, and mix with the lemon juice.
Pour a little water into a small bowl, add the gelatine and leave to soften for 5 minutes.
In a pan, mix together the strawberry juice and fruit schnapps then stir in the sugar. Bring the sugary mixture to a boil.
Squeeze out the gelatine and add to the pan, whisking constantly, before removing the pan from the heat.
Pour the mixture into a large bowl, setting a little aside, then refrigerate to chill for 1 hour. Remove and top with the pomegranate rubies then pour over the excess jelly mixture.
Refrigerate for 3 hours to set. Serve with a generous dollop of crème fraîche.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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