Limoncello & Prosecco Jelly

Limoncello & Prosecco Jelly

A lovely light dessert – perfect after a heavy lunch or dinner and includes our favourite tipple of course!


  • 5 leaves of gelatine
  • 350ml of Prosecco
  • 1 tbsp of Caster sugar
  • 6 tbsp of Limoncello
  • Edible gold glitter


Serves 4

  1. Put the gelatine leaves in a bowl of cold water for 5 minutes or until soft.  Squeeze the leaves and discard the water.
  2. Put the Limoncello into a bowl that fits over a pan of boiling water, add the gelatine and sugar and heat until gently dissolved.  Remove from the heat and allow to cool slightly then add the Prosecco and pour into a jug.
  3. Very carefully and slowly, pour the jelly into 4 serving glasses until each glass is almost full (add a piece of lemon peel if you like for presentation). Refrigerate until set.  Top with gold glitter to serve (you can get this from The Craft Company)

If you prefer a different flavour, try Grand Marnier or Raspberry Liqueur instead of the Limoncello!


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