Clementine and Aperol Jellies

Serves: 8-12

Clementine and Aperol Jellies
Clementine and Aperol Jellies Clementine and Aperol Jellies

I have written before about the necessity for lighter puddings at this time of year. It’s very easy to reach saturation point even before the Big Day, when the sight of a tower of mince pies and a bucket of brandy butter leaves you searching for the reservation page of the Mayr Clinic. May I offer up these deliciously light and zingy jellies which I find rather addictive-I think it is the Aperol. Of course they are not suitable for children as Aperol is alcoholic but you could reserve a little of the clementine juice and set some Aperol-free jellies if you wish. I filled eight 110ml glasses but this is on the generous side so you could stretch it to twelve quite easily. Just because it is Christmas I couldn’t resist the squirty cream but the jellies are quite fine without a fluffy topping.


  • 7 leaves gelatine
  • 700ml clementine juice, about 30 in total
  • 60g caster sugar
  • 200ml Aperol
  • Aerosol cream or whipped cream (optional)
Clementine and Aperol Jellies


  1. Put the gelatine leaves in a shallow dish and pour over enough cold water to cover them. Leave to soften for about 10 minutes.
  2. Pour 150ml clementine juice into a saucepan and add the caster sugar. Stir over a low heat to dissolve the sugar and warm the juice. When hot but not boiling take the pan off the heat.
  3. Lift the softened gelatine out of the water and stir into the hot clementine juice. Stir until the gelatine has dissolved. Leave to cool slightly then pour in the remaining clementine juice and Aperol. Stir well and  pour into glasses. Refrigerate until set- about 5-6 hours.
  4. To serve, take out of the fridge about 30 minutes before you want to serve the jellies and top with cream at the last minute, if wished.