Orange cocktail jellies recipe with Prosecco

This recipe for orange cocktail jellies by Liz’s daughter Lily is perfect for a party or family celebration. They’re the fun sweet treat that make the ideal centrepiece. The skins of the orange make a novel cup for your cocktail jellies to sit in and act as a tasty optical illusion.

Lily uses Prosecco to add an adult twist to her cocktail jellies, but you can use any alcohol you like. This recipe resembles a mimosa cocktail, but feel free to experiment once you get the hang of it. A tequila sunrise can make for a truly colourful cocktail jelly!  Alternatively, omit the alcohol altogether for fun, fruity jellies that the whole family can enjoy.

While these jellies may feel indulgent, they’re actually low in sugar and full of vitamins from the freshly squeezed oranges. Oranges are full of vitamin C, which helps to support our immune system. This juicy fruit is also rich in vitamin A, which can support our eye health and keep our nervous systems in tip-top condition.

Serve in place of cocktails or as an after-dinner suprise. These sweet treats are sure to go down a storm with all those who try!

Watch Liz and Lily make cocktail jellies

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Ingredients

  • 3 large oranges
  • 6 leaves of gelatin
  • 300ml orange juice
  • 300ml Prosecco

Method

  1. Cut your oranges in half vertically down the middle. Use a teaspoon to scoop out the flesh off the orange and place into a bowl. Put the orange skins into a muffin tray, ready to fill with your jelly later.
  2. Soak the gelatine for five mins in water. Remove them from the water and melt them on a low heat. We use six leaves of gelatine to compensate for the alcohol. The back of your gelatine packet may say to use four leaves for the amount of liquid we have here, but this can be ignored.
  3. Meanwhile, use a masher to squash the orange flesh to get the juice. Once thoroughly mashed, pass through a sieve to ensure you only have the juice leftover. Slowly add the Prosecco to your juice and stir gently to mix together.
  4. On a low heat, mix your juice and Prosecco in with the gelatin and gently stir to ensure there are no lumps in the mixture. Gently warm the liquid, being careful not to overheat and burn off the alcohol.
  5. Ladle your mixture into your orange skins – filling as far up to the top as you can and leave to set in the fridge for a couple of hours.
  6. Once set, use a knife to slice your orange halves into four separate segments.