Olive Magazine
Champagne and Elderflower Jelly Recipe

Champagne and elderflower jellies

Published: March 25, 2015 at 4:07 pm
  • Preparation and cooking time
    • Total time
    • + cooling and setting
  • Easy
  • Serves 6

Try this quick, grown-up dessert with floral notes and a playful twist for your next dinner party


Try our elderflower jelly then check out more elderflower recipes.


  • 5 sheets leaf gelatine
  • 1 bottle champagne or sparkling wine
  • 75g caster sugar
  • 2 tbsp elderflower cordial


  • STEP 1

    Soak the gelatine in cold water until softened. Put 100ml water and ¼ of the champagne in a pan with the caster sugar. Heat gently until the sugar has dissolved then squeeze the excess water from the gelatine sheets and stir it into the liquid. Strain into a bowl, leave until cooled then add the rest of the champagne and the cordial. Divide the jelly between 6 champagne glasses. Chill for about 4 hours (or overnight) to set.


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