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Ingredients

6 titanium-strength gelatine leaves
150g caster sugar
750ml bottle prosecco
100ml fresh orange juice
1/2 cup (125ml) Aperol or Campari
Whipped cream, to serve
Fresh orange segments, to serve
Blanched finely pared orange zest, to serve

Method

Step 1 Soak the gelatine in a bowl of cold water for 5 minutes to soften.
Step 2 Place the sugar, prosecco and orange juice in a saucepan over medium heat. Warm gently, stirring, until sugar dissolves.
Step 3 Squeeze excess water from the gelatine and add to the orange juice mixture, stirring until dissolved. Set aside for 10 minutes to cool. Strain mixture through a sieve into a clean bowl and add the Aperol. Pour into 4 serving glasses and place in the fridge for 4 hours or until set.
Step 4 Serve with whipped cream, orange segments and orange zest.

Aperol spritz jellies

How to make Aperol spritz jellies

Ingredients

Method