Photo of Berry & elderflower fruit jelly by WW

Berry & elderflower fruit jelly

3 - 4
PersonalPoints™ per serving
Total Time
20 min
15 min
5 min
Vibrant colours, luscious aromas and sweet, succulent flavours...try this sunshine dessert


Fine Leaf Gelatine

6 sheet(s)

Elderflower Cordial

100 ml

Caster Sugar

50 g


125 g, plus extra to decorate


125 g, plus extra to decorate


125 g, plus extra to decorate


1 medium, peeled, segmented and cut into small chunks


  1. Rinse a 1-litre jelly mould with water. Meanwhile, cover the gelatine leaves with a little water and leave to soak for 5–10 minutes. Remove, and squeeze out any excess water.
  2. In a small pan, heat the elderflower cordial with the sugar until just simmering, and stir until the sugar dissolves. Remove from the heat and stir in the gelatine leaves. Continue stirring until the gelatine is fully dissolved, then pour in 350ml cold water.
  3. Fill the jelly mould with the fruit then pour over the elderflower mixture – tap the mould gently to make sure it goes into all the crevices. Transfer to a tray and put in the fridge to chill. Leave to set for 10 hours or overnight.
  4. Remove from the fridge and quickly dip the mould in hot water for a few seconds, then turn out onto a plate. Serve with the extra berries to decorate.


You could use any fresh fruits in this jelly except kiwi, pineapple, papaya or fig, which contain enzymes that prevent the gelatine setting.