Rosé wine jelly

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Mix wine, grape juice, lemon juice and sugar and heat up lukewarm. Squeeze the gelatine and dissolve in the liquid. Put 1/8 litre of the liquid into a cold rinsed cup and chill.

2. 2

   Pluck lemon balm leaves from the stalks and add to the remaining liquid. Pour into 6 dessert glasses and allow to set in the fridge. Before serving, turn out the jelly from the cup, cut into small cubes and decorate the jelly with it. Delicious with vanilla sauce