Prosecco and Lychee Jellies Recipe

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serves: 6


  • 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


  • 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. 

  • 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. 

  • 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.

  • 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.

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(61 ratings)
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