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Photo of Berries in rosé jelly with sour cream sorbet by WW

Berries in rosé jelly with sour cream sorbet

Total Time
6 hr 25 min
15 min
10 min
Fancy yet easy to make, this dessert is sure to impress your dinner guests!


Caster sugar

1½ tbs

Lemon juice

2 tsp

Extra light sour cream

½ cup(s), (125g)

Sparkling red wine

1½ cup(s), (375ml) rose

Natural mineral water

cup(s), (160ml) sparkling


1 tbs, powder

Fresh berries

300 g, or frozen

Fresh mint

2 tbs, to serve


  1. Combine sugar and 2 tablespoons water in a small saucepan over medium heat. Stir until sugar dissolves. Bring to the boil. Boil for 3-4 minutes or until mixtures thickens slightly. Remove from heat and stir in lemon juice. Cool.
  2. Place sour cream in a medium glass or stainless steel bowl. Whisk in cooled syrup until smooth. Cover and freeze for 2 hours or until just frozen. Using a stick or small blender, blend mixture until smooth. Freeze for a further 2 hours or until just frozen. Blend again and freeze for 3 hours or until solid.
  3. Meanwhile, combine the wine and mineral water in a medium bowl. Place ¼ cup (60ml) boiling water in a small heatproof jug and sprinkle over the gelatine. Stir with a fork until gelatine has dissolved. Whisk gelatine mixture into wine mixture until combined.
  4. Divide berries among four 1½-cup (375ml) capacity, or larger, serving glasses. Pour over wine mixture. Cover and place in fridge for 3 hours or until set. Serve jelly topped with a scoop of sorbet and sprinkled with mint leaves.