Prosecco and Lychee Jellies Recipe

(62 ratings)

Prosecco and lychee jellies-edible glitter-Christmas-Christmas Food-Woman and home
Total Time20 mins plus setting


  • 410g can lychees in syrup
  • 50ml (2fl oz) lychee juice
  • 35g (1¼oz) caster sugar
  • 5 leaves gelatine
  • 475ml (16fl oz) Prosecco or Cava

you will need

  • 6 Martini glasses
  • edible silver or gold glitter


  1. Drain the lychees, reserving the syrup. Top the syrup up to 250ml (9fl oz) with water, then put the syrup, lychee juice and sugar in a saucepan. Bring to the boil, reduce the heat and simmer for 5 minutes.

  2. Soak the gelatine leaves in a bowl of cold water until soft, then squeeze them to remove excess water, add to the hot syrup and stir to dissolve. Strain into a jug and mix in the Prosecco.

  3. Pour a small amount of jelly into the base of 6 Martini glasses. Place in the fridge and allow to set. This should take around 2 to 3 hours.

  4. When the jelly has set, divide the lychees among the 6 glasses, along with a sprinkle of glitter on each. Divide the remaining jelly equally over the top of the lychees and put in the fridge for a further 4 hours until set.