This time of year, there is an array of sensational summer berries to choose from for this jelly and this recipe is just ideal for a super sleek summer soirée. Earlier this week, I chatted to Derryvilla Blueberry Farm who were celebrating the arrival of the first of their chop of new season Irish blueberries which are delicious in this recipe.


  • 650 g fresh seasonal berry mix equal amounts of blueberries/ raspberries/ strawberries.
  • 500 ml chilled cava.
  • 100 g caster sugar.
  • 4 tblsp gelatine powder
  • 8-10 fresh mint leaves.
  • 4 tblsp water


  • Warm 100ml of Cava in a saucepan over a low heat, add in the caster sugar and mint leaves.
  • Ensure the remainder of the Cava is kept in the fridge to cool for later.
  • Place the pan off the heat, remove the mint leaves and allow the syrup to cool.
  • While cooling, sponge the gelatine by bringing a small pan of water to a fast boil.
  • While the water is boiling, place the gelatine and 4tbsp of water into a small bowl.
  • Take the pan off the heat and place the bowl with gelatine over the boiled water to dissolve completely.
  • Once completely dissolved, add the gelatine to the syrup and ensure the two are completely dissolved.
  • Divide the freshly washed and hulled berries evenly into 6-8 medium Martini glasses filling half way.
  • Pour the remaining very chilled Cava onto the cooled gelatine mixture.
  • Gently pour this mixture into the Martini glasses. Note: If the Cava is not chilled, you will loose your fizz!
  • Transfer the glasses to a fridge and leave for a a few hours until the jelly has set, I recommend overnight.
  • Serve with some softly whipped cream or a dollop of Crème fraîche.
  • Decorate with a few sprigs of mint or sweet Cicely.
  • Place remaining syrup and fruit into a large dessert bowl and place in the fridge.
  • This will keep for up to a week so you can enjoy your midweek movie with a nice serving of Cava jelly!


The gelatine in this recipe requires overnight cooling.

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