Elderflower Jelly, Aperol Granita

There is something comforting about a simple jelly. Most of us will have fond memories of tucking into jelly and ice cream as kids and it’s a combination that has remained a part of the children’s party table over generations. The jelly I’ve made this week is perfect for the summer – the flavour you get from the elderflower is light and refreshing and it couldn’t be simpler to make.

Elderflower is an ancient plant that has been growing in the hedgerows of Britain for hundreds if not thousands of years. It has always thought to have had medicinal and magical properties and has been said that if you wanted to see faeries, then you’d find them under an elder.

I’ve topped this delicately flavoured jelly with a granita made from Aperol, an Italian bitter orange-based liqueur that is used in many great cocktails including the currently popular, Aperol Spritz – the bitterness of the granita gives a great balance to the subtle chilled jelly. Enjoy.

The Method

serves 4

150g caster sugar
5 leaves, gelatine
100 ml elderflower cordial
450 ml water

100 ml Aperol
100 ml water
30g sugar

1. Put sugar, water and cordial in a pan over a medium heat and bring to the boil. Keep stirring until the sugar has dissolved.
2. Soak gelatine in cold water for 5 mins
3. Squeeze out excess liquid from gelatine, add to the elderflower syrup, stirring to dissolve
4. Divide the jelly mix between 4 glasses, chill for at least 4 hrs or preferably overnight.


1. Mix all granita ingredients together in a saucepan, warm until the sugar has dissolved.
2. Pour mix into a shallow tray and freeze overnight.
3. Break up granita with a fork and serve over the jelly.