Rosé wine jelly with raspberries and physalis

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Peel and halve the physalis. Sort raspberries. Heat syrup, wine and sugar in a small pot. Remove the pot from the stove.

2. 2

   Squeeze the gelatine and dissolve in the warm liquid. Put the physalis and raspberries into four glasses (175-200 ml each) rinsed with cold water. Fill up with syrup-wine mixture. Chill for about 6 hours. Decorate with lemon balm

3. 3

   waiting time approx. 6 hours