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Aperol Spritz Jelly

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Ingredients for 1 servings:

  • 500 ml Prosecco
  • 250 ml Aperol
  • 300 g apricot(s)
  • 500 g gelling sugar 2:1
  • 1 lemon(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 23 minutes

Wash the apricots and cut them crosswise. Briefly blanch them, rinse well, and peel off the skin. Pit the apricots and cut into small cubes. Yields approx. 250g of pulp. Mix the apricots with Prosecco, Aperol, lemon juice, and gelling sugar. Stir continuously and bring to a boil, then simmer for a good 3 minutes. Immediately pour into hot, rinsed jars and seal. Tip: Remove the fruit and divide it among the jars first, then the liquid. I didn’t pay attention the first time and ended up with 3 jars of fruit and 3 jars of just jelly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Aperol Spritz Jelly