I have been drinking a lot of Belvoir‘ cordials recently, after receiving the Mango & Peach and Raspberry & Rose flavours. The Mango & Peach has a really great richness that is so refreshing when mixed with ice cold water, whereas the Raspberry & Rose sings sweet sophistication and the rose creates a wonderful aroma.
I decided that they are too tasty and colourful to just be used for drinks so I’d have to make jellies with them too.
This worked so well and that is why I am sharing the recipe. You can make them into individual pots, or make a big jelly for all to share, the choice is yours. This recipe will easily serve 6 people.
1/2 cup x Belvoir Mango & Peach Cordial
3 tablespoons x agar agar
1/2 cup x tinned mandarins, drained
1 1/2 cups x water
1. Place cordial and water into a saucepan and stir well
2. Add agar agar and put the saucepan on a medium heat.
3. Stir continuously until it begins to boil and bubbles appear.
4. Remove from heat immediately and set aside.
5. Divide the mandarins into separate moulds or use one big mould and pour all of them to the bottom.
6. Then equally pour the jelly mixture over the top of the mandarins.
7. Place in the fridge to set for 1-2 hours, maybe longer depending on what mould you have chosen.
8. When ready to serve, use a knife to carefully loosen the jelly away from the edge and then place a plate across the top of the mould and tip upside for the perfect jelly!
If jelly isn’t your thing then Belvoir’s non-alcoholic wine definitely will be. BBQ’s, picnics and nights in all without the hangover of drinking real wine, this is something that should be savoured and I have enjoyed drinking this in the evenings when I’m busy blogging away for a light and guiltless refreshment.