Aperol spritz jelly with apricots

  • 300 g Apricots
  • 500 ml Prosecco
  • 250 ml Aperol ( Italian bitter liqueur)
  • Juice of 1 lemon
  • 1 pack ( 1 kg) Preserving sugar 1: 1
25 minutes
light
1.
Wash the apricots and score crosswise with a knife. Approx. Put in boiling water for 1 minute, rinse with cold water and peel off the skin. Halve the fruit, remove the stones. Dice the pulp
2.
Apricots with Prosecco, Aperol, lemon juice andPut the preserving sugar in a large saucepan. Bring to the boil over high heat while stirring. Simmer for about 6 minutes (gelling test!) While stirring constantly. Pour immediately into clean, dry twist-off glasses. Close, put on the lid for about 5 minutes. Turn again and let cool down
1 portion approx:
  • 850 kcal
  • 3570 kJ
  • 1 g protein
  • 182 g carbohydrates

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