Gorgeous to look at, even better to eat! The elderflower gives a sophisticated flavour that’s not overpowering, and the fruits look like little jewels in the individual serving glasses. Impress family or friends – or save them all for yourself (they keep for four days in the fridge!). If you are happy using sweeteners, then you can get a much lower calorie count. I’ve tried these with three different kinds of sweetener – Splenda, xylitol and a stevia-based baking blend. All gave excellent results. In all cases, follow the instructions on the pack as the quantities are different to sugar. Splenda, for example, substitutes volume but not weight, as it weighs very little.
Calories per serving: 106 made with sugar, 40+ made with sweetener
Preparation time: 10 minutes, plus chilling
Cooking time 5 minutes
5 leaves gelatin, 15 cals
75g caster sugar 297 cals or equivalent sweeteners (for example, 5 tablespoons of Splenda, 30 cals, or granular stevia-based sweetener, 75 cals)
3 tbsp elderflower cordial 46 cals
150g mixed raspberries and blueberries, plus extra for serving 65 cals
small bunch fresh mint leaves
NB: You can cut the chilling time down if, like me, you’re not a perfectionist and don’t mind some of the fruit floating nearer the top. Just divide all the jelly between the glasses on top of the fruit and chill for 2 hours. N.B. Gelatin is not suitable for vegetarians but you can use seaweed-based agar-agar: make sure you follow the instructions as it works differently.
Variations: Other cordials and fruit pieces will also work well. I love the Belvoir Apple and Ginger (with very slim wedges of apple and a few blackcurrants or berries), or their Raspberry and Rose drink (use rose petals from your garden as garnish, if you haven’t used pesticides). Or try Bottlegreen’s Lime and Coconut with slices of kiwi. It’s such an adaptable recipe! Do check the calories, as fruits and cordials can vary.