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Aperol spritz jelly shots recipe
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Prep Time:
Cook Time:
10 minutes
Total Time:
10 minutes
Elevate your party with Aperol Spritz jelly shots adorned with orange rind and optional edible gold leaf for a glamorous twist.
Ingredients:
  • 8 platinum-strength gelatine leaves (McKenzie's Gelatine Leaves)
  • 70g (1/3 cup) caster sugar
  • 310ml (1 1/4 cups) prosecco
  • 50ml fresh orange juice
  • 125ml (1/2 cup) Aperol or Campari
  • Thin strips of orange rind, to decorate
  • Edible gold leaf, to decorate
Instructions:
  • Soak the gelatine in a refreshing bath of cold water for 5 minutes to soften.
  • In a saucepan over medium heat, combine the sugar, prosecco, and orange juice. Stir and cook until the sugar has dissolved.
  • Drain the excess water from the gelatine and incorporate it into the prosecco mixture. Stir until fully dissolved. Allow it to cool for 10 minutes before proceeding.
  • Pour the mixture through a sieve into a clean bowl. Mix in the Aperol until fully incorporated. Transfer the mixture to a 12 x 19.5 cm airtight container and refrigerate for 4 hours or until firm.
  • Slice the jelly into cubes using a large sharp knife, then adorn with orange rind and delicate gold leaf.

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