Prosecco and Balsamic Strawberry Jubes

Prosecco and Balsamic Strawberry Jubes

There is something so regal and lovely about handmade jubes, they are all Marie Antoinette and high-tea in the drawing room inspired with their pretty colours and delicate constitution. I think this version would have gone down a treat with some cucumber ribbon sandwiches and a cup of Lady Grey

Ingredients

500g hulled strawberries

1 tablespoon balsamic vinegar

250ml Prosecco

525g caster sugar plus extra for dusting

2 teaspoons lemon juice

8 gelatin leaves, titanium strength, softened in cold water

What to do

Combine the strawbs, balsam, and have the prosecco in a saucepan and simmer over medium heat until the strawberries are starting to break down - usually about 10 or so minutes. Strain the liquid, ensuring you have at least 200ml and return to the saucepan. Add the remaining booze, caster sugar and lemon juice.Bring to the boil and cook for 20 minutes or until you get a nice thick syrupy consistency. Remove from heat and allow to cool for five minutes or so. Squeeze the water from the gelatin and add to the syru, stirring to dissolve. Pour into a non-stick rubber 23cm baking pan (or grease a cake tin and use that instead). Pop into the fridge for 6 hours (best overnight).

Gently peel from the mould onto a sheet of baking paper dusted in caster sugar. Dust extra sugar over the top and using a hot wet knife, cut into desired shapes.