A grown-up boozy version of jelly and cream.


  • for the jellies

  • 375ml apple juice

  • 200ml Sloe gin

  • 1 packet of blackcurrant jelly

  • single or double cream to serve

  • 250-250g mixed summer berries (blueberries, raspberries, strawberries and blackberries)

  • for the cream

  • 148ml carton of whipping cream

  • juice of ½ lemon

  • 1-2 tbsp caster sugar


  • 1.

    Divide the fruit between 4-6 glasses or glass dishes. Place the apple juice in a saucepan and bring to the boil remove from the heat and stir in the jelly until it has completely dissolved. Add the sloe gin and then pour into the fruit filled glasses. Leave to cool and then place in the fridge to set for at least 4 hours.

  • 2.

    To make the cream, simply whisk all of the ingredients together until the cream has thickened to a soft peak consistency. Spoon on top of the jellies, serving any extra separately.

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