Cherry and rosé jelly Recipe

(No ratings)

Cherry and rosé jelly
(Image credit: TI Media Limited)
  • Dairy-free
Preparation Time15 mins
Cooking Time5 mins plus setting
Total Time20 mins
Nutrition Per PortionRDA
Calories211 Kcal11%
Fat0.3 g0%
Carbohydrates31 g12%

Is there anything that says summer more than copious amounts of berries and rosé wine? We don’t think so… That’s why we’ve created this Cherry and rosé jelly and it’s a real winner!

Not only is our cherry and rosé jelly a great summer dessert to make in advance, but it also doubles up as an excellent adult-only alternative to a birthday cake. Whatever the occasion, we’re certain this jelly will wow your guests. There’s something truly mesmerising about all those berries and flowers suspended in inside the jelly. We know how impressive this looks, but in reality, it’s a very simple dish to execute. We recommend you buy (or pick) the freshest fruits, and use a good quality wine to maximise the flavour. If fizz is usually your go-to summer tipple, consider making our raspberry and pink Champagne jelly or for a non-alcoholic option, our elderflower jellies with raspberries is a lovely and light.


  • 4x 11 g sachets gelatine powder
  • 300ml rosé wine
  • 300ml cherry juice
  • 300ml water
  • 100g caster sugar
  • 1tbsp fresh lime juice
  • 500g mixed berries, we used strawberries, raspberries and blueberries
  • Edible flowers

You will need

  • 18cm bundt tin


  1. Put the gelatine in a small bowl and pour over 50ml of rose wine and leave for 5 mins. Heat the remaining wine, cherry juice, water and sugar in a saucepan, bring to a boil and then remove from the heat, add in the lime juice and gelatine and stir to dissolve fully.
  2. Add a layer of berries and a few edible flowers to the base of the bundt tin and pour over some of the jelly, carry on adding berries, flowers and jelly until the tin is full. Place in the fridge to set overnight.
  3. To unmould, place the bundt tin briefly into some hot water to release from the sides, cover the base with a plate or cake stand and turn over to release.
Top Tip for making Cherry and rosé jelly

Feeling fancy? Mix a leaf of edible gold through the liquid before setting and some sparkle

Food Writer at Future plc

Keiron George develops recipes and styles dishes for a number of publications, as well as reviewing products, writing food features and How To's for Goodto and woman&home. 

Keiron's love of food happened quite by accident. As an arts graduate, he was looking for new outlets to channel his creativity when he stumbled upon the world of cake decoration. He set up his own wedding cake business in 2015. In 2016 Keiron was awarded the Julia Child Scholarship at world-renowned culinary institute - Le Cordon Bleu, London, where he studied the art of French Pâtisserie.