This is a lovely and rather decadent way to use all the gorgeous berries that are in season, but there's nothing to stop you from making it year-round with whatever fruit you like.
Soak the gelatine sheets in cold water for 10 minutes then rinse in a sieve under cold water.
Pour half the cranberry juice and the sugar into a small saucepan. Heat gently until the sugar has just dissolved, then add the gelatine and allow to melt into the liquid.
Next pour the remaining cranberry juice, vodka, Cointreau and lime into a large jug or bowl. Strain the gelatine through a sieve into jug to make sure there is no un-dissolved gelatine.
Take four cosmopolitan glasses and divide the blueberries between them, then pour a quarter of the liquid into each glass.
Place into the fridge and leave to set for 3-4 hours or overnight. To serve, pile berries on top of each jelly and finish with a mint sprig. Serve with spoonfuls of Greek yoghurt.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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