Michael’s summer berries jelly recipe

May 19, 2025 | The Victoria | 2 minute read

With summer just around the corner it’s time to dig out those jelly moulds! The Victoria’s head chef Michael Chamberlain is delighted to share his recipe for fresh and fruity summer berries jelly. Enjoy!

Summer berries jelly (serves 6 or 4 if using a larger mould)

Ingredients 

250ml sparkling water

250ml lemonade

30ml elderflower cordial

18g veggie gel (or ½ sachet gelatine powder)

1 punnet strawberries – 5 cut into ¼

1 punnet raspberries – 9 cut in ½

1 punnet blueberries left as is

3 pieces of each fruit per mould

4 sprigs of mint plus extra for garnish

Method

1. Place fruit into moulds and put to one side
2.   In a pan place all the liquid and veggie gel and bring to simmer veggie gel needs to hit 84c to activate. Whisking once hot and incorporated, pour into a jug and allow to cool slightly
3. Once cooled pour over the fruit and place in fridge to set minimum 4 hours but ideally over nigh
4. With the remaining fruit cut into small pieces and finely shred the mint and mix together – this will be your garnish for the jelly and relish to hold the sorbet.
5. Serve with a spoonful of the fruit relish and a scoop of gooseberry and elderflower sorbet (or a sorbet/ice cream of your choice) and a sprig of fresh mint.

Enjoy!