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Champagne & Black Jelly

Champagne and Black jellies_edited.jpg


  • 300ml hot water

  • 2 tbsp Pixley Blackcurrant Cordial 

  • 55g caster sugar

  • 500ml pink sparkling wine or pink champagne

  • 4 leaves of gelatin

  • 150g raspberries, or any fruit you like


  • Put the water and sugar into a small saucepan over a low to medium heat. Stir to dissolve the crystals, then raise the heat and bring to a boil. Reduce the heat, simmer for five minutes, then remove the pan.

  • Pour the Pixley Blackcurrant Cordial and sparkling wine into a large heatproof bowl and add the gelatin. Set aside for about five minutes, or until the leaves are soft and squidgy.

  • Take out the leaves, squeeze off as much liquid as possible, and add them to the sugar syrup.

  • Whisk furiously until the gelatin has completely dissolved, then pour the syrup back into the bowl with the Pixley Blackcurrant Cordial and sparkling wine and whisk to combine.

  • Allow to cool thoroughly, then refrigerate the jelly for about one hour.

  • As soon as it starts to thicken, stir in the raspberries or other fruit.

  • Divide the jelly between six glasses and cover them with cling film.

  • Refrigerate for four to six hours, or until they have completely set and serve.

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