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The festive season is the time for indulgence, but time with your loved ones is more important than slaving away in the kitchen! Try our easy, quick and delightfully summery Jolly Jellies for dessert. They will be a hit!

Recipe: Jolly Jellies

Serves 6


500 g mixed berries (blackberries, raspberries, strawberries, blueberries

4 leaves gelatine

140 ml white grape juice

2 heaped tablespoons caster sugar

425 ml chilled Leopard’s Leap Culinaria MCC or Leopard’s Leap Sparkling Chardonnay / Pinot Noir.


Divide berries into serving glasses and keep in refrigerator until needed.

Place gelatine leaves into a bowl with a little cold water to soak for a minute, drain and return the gelatine to the bowl with the grape juice.

Place over a pot of medium warm water and stir continuously until gelatine and grape juice become a syrup.

Add sugar, stir untill dissolved, then remove the bowl from the heat and leave at room temperature for a minute.

Take the berry filled glasses and MCC or Sparkling out of the fridge.

Pour the wine into the grape juice mix, then pour the mixture over the berries.

Some of the berries might rise to the top. If so push them down gently into the jelly mix so that they are sealed and will refrigerate well. Return to the fridge for an hour, to set.

After the jelly has set, pour a thin layer of custard on top and garnish with berries and mint.

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