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Summer Berry White Tea Jellies

By • Updated July 2026
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These Summer Berry White Tea Jellies are the elegant centrepiece your garden party deserves. We've steeped delicate white tea with a whisper of elderflower cordial, then set it with gelatine to create crystal-clear, wobbling jewels studded with fresh raspberries and strawberries. Turned out from individual jelly moulds, they arrive at the table gleaming and unmistakably British, the kind of dessert that makes guests pause and reach for their phones before their spoons.

The secret to that professional shimmer lies in your choice of jelly mould—fluted metal or silicone moulds with a smooth interior release cleanly and showcase the suspended berries beautifully. We use Fujian white tea for its gentle, honeyed base that won't overpower the fruit, and the low tannin means your jelly stays pale and clear rather than clouding as it cools. Perfect for summer entertaining, picnics, or outdoor weddings.

Summer Berry White Tea Jellies
Prep Time20 mins
Cook Time5 mins
Servings6 individual jellies
DifficultyMedium

Ingredients

  • 600 ml water
  • 3 tbsp White Tea (Silver Needle or Bai Mudan loose leaf)
  • 2 tbsp Elderflower Cordial (good-quality, such as Belvoir or homemade)
  • 60 g Caster Sugar
  • 4 sheets (8 g) Platinum-Grade Gelatine Leaves
  • 100 g Fresh Raspberries
  • 100 g Fresh Strawberries (hulled and halved or quartered)
  • Fresh mint leaves, to garnish (optional)
Nutrition per serving:
Calories: 95
Fat: 0.2g
Sugar: 16g
Protein: 2g

Instructions

1
Brew: Bring the water to the boil, then let it cool for 2 minutes to about 80°C. Add the white tea leaves to a teapot or heatproof jug, pour over the hot water, and steep for 4–5 minutes. Strain through a fine-mesh sieve into a clean jug and stir in the caster sugar until dissolved. Allow to cool to lukewarm.
2
Bloom Gelatine: While the tea cools, submerge the gelatine leaves in a bowl of cold water and leave to soften for 5 minutes. Once soft and pliable, lift them out, gently squeeze out excess water, and set aside.
3
Dissolve: Take 100 ml of the warm (not hot) tea and add the bloomed gelatine, stirring until completely dissolved. Pour this back into the main jug of tea, add the elderflower cordial, and stir well. Let the mixture cool to room temperature—this prevents the berries from cooking when you assemble the jellies.
4
Fill Moulds: Lightly oil or spray your jelly moulds (6 × 100 ml capacity) with flavourless oil. Divide the fresh raspberries and strawberries evenly among the moulds. Slowly pour the cooled tea mixture over the fruit, filling each mould to the brim. Tap gently on the worktop to release any air bubbles.
5
Chill: Transfer the moulds to the fridge (on a tray for stability) and chill for at least 4 hours, or until completely set. For best results, leave overnight.
6
Turn Out: To unmould, dip the base of each mould briefly (3–5 seconds) in a bowl of warm water, then invert onto individual serving plates. Give a gentle shake or tap—the jelly should slide out cleanly. If using metal moulds, you may need to run the tip of a knife around the edge first.
7
Serve: Garnish each jelly with a sprig of fresh mint if you like, and serve immediately. These are stunning alongside seasonal berries and a pot of chilled Bai Mudan on the side.

🫖 Equipment You'll Need

A good-quality jelly mould—whether traditional fluted metal, modern silicone, or vintage ceramic—is essential for turning out these jellies with clean lines and that classic wobbly dome. Smooth interiors release the set jelly without tearing, and individual moulds (around 100 ml each) let you showcase the suspended berries beautifully. Our companion buying guide reviews the best jelly moulds for tea-infused desserts, testing release, clarity, and durability across metal, silicone, and glass options.

See our jelly mould picks →

Expert Tip: Keep It Crystal Clear

For the clearest possible jelly, avoid squeezing the tea leaves when you strain and let the infused liquid cool to room temperature before adding the gelatine back in. Pouring hot liquid over cold berries can cause cloudiness and premature softening of the fruit.

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