Rosemary Infused Festive Jellies

Bring some sparkle to the table with this sweet treat for the festive season, infused with aromatic rosemary, a perfect light fruity after dinner treat.

Prep time 10-15mins

Refrigeration time 2 hours

Makes approx. 6-8 servings


  • 1 x100g Blueberries
  • 1 x Pomegranate
  • 2 Sprigs rosemary  
  • 4 Gelatine leaves
  • 2 Tablespoons caster sugar
  • 400ml Sparkling rose wine
  • Edible glitter (optional)
  • 6-8 Jelly 5-7 cm round moulds


  1. Place the gelatine leaves in a bowl of water and soak for 4-5 minutes. Until the leaves soften.
  2. Remove the juicy pips from the pomegranate by bashing the back of the fruit with a wooden spoon.
  3. In a large pan place the caster sugar, rosemary sprigs, and sparkling rose wine then gently bring to the boil.
  4. Once boiled reduce the heat and then add the soaked gelatine leaves, squeezing as much excess water out as possible.
  5. With a wooden spoon gently stir the mixture until the gelatine leaves have dissolved then take out the rosemary sprigs, leave to cool for 2-3 minutes.
  6. Once the jelly mixture has cooled add a ┬╝ teaspoon of glitter (optional) and then pour the mixture into the jelly moulds, adding a few blueberries and pomegranate pips to each mould, then leave in the fridge for at least 2 hours or even better overnight.
  7. To serve- remove the jellies from the moulds by placing under a tap of warm running water then, tip out onto a plate. Sprinkle with some edible glitter (optional) to create your own festive after dinner dish.
Last modified onSunday, 26 November 2017 15:36
More in this category: « Lavender Infused Choc Pots

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