“Grown-ups never understand anything by themselves, and it is tiresome for children to be always and forever explaining things to them” ― Antoine de Saint-Exupéry
Can you remember just how much you loved jelly when you were a child? All wobbly-wobbly and fabulous?
I have vivid memories of being in hospital for a particularly bad case of Scarlet Fever when I was little. Jelly was all I could eat because of my sore throat. Ever since, I have associated jelly with memories of my favourite nurse from that time…
Isn’t it funny how food can evoke such strong memories?
I suspect one of the reasons that gummies have become such a popular part of the AIP experience is that they somehow take us back to our childhood. And since my recent IMMUNE BOOSTING Gummies were so popular, I decided to give you a different type of jelly today.
These babies are a little bit ‘adults-only’ because, while they are made with an alcohol-free sparkling grape juice, the grapes in question are of the chardonnay variety (which are not as sweet as your more traditional grape juice). Hence the addition of a teeny bit of honey.
We are seeing the very start of the fresh berries season here in Sydney. That always makes me happy, so this number was made with raspberries and blueberries, but you could make it with any kind of berry or even some chopped stone fruit. Whatever tickles your fancy!
In this case, the blueberries pop in your mouth!
I made these jellies with a wonderful bottle of Maggie Beer’s Sparkling Chardonnay. While it’s a fab’ product – especially when alcohol is off the menu – it is not strictly AIP. Maggie’s alcohol-free chardy contains small amounts of both sulphites and citric acid. So, those still on strict AIP should go for a straight grape or apple juice as an alternative (and adjust the sweetness accordingly).
- 3 cups (750ml) white grape juice or apple juice
- 2 tablespoons honey
- 1 tablespoon powdered gelatin
- 250g raspberries
- 125g blueberries
- Pour ⅓ cup of juice into a small bowl and sprinkle over the gelatin. Leave to bloom.
- While the gelatin is blooming, heat ⅔ cup of the grape juice and the honey into a medium pot over a medium heat. Stir until the honey has dissolved and gently bring to boil. Remove from heat. Transfer the gelatin mixture into the hot liquid and whisk until dissolved. Add the remaining juice. Strain through a sieve and set aside to cool.
- Wash and drain your berries.
- Divide the berries between 4 - 6 pretty glasses. Pour over the juice mixture, and refrigerate until set.
- Serve chilled.
E N J O Y !
This recipe features in the Phoenix Helix Recipe Roundtable