Gluten Free Terrine of Summer Fruits

This is a seriously delicious way to serve lovely fresh summer fruits. Wow your friends and family with this yummy summery terrine of fruits.

Image of Summer Fruit Terrine
Summer Fruit Terrine
  • 225 ml sparkling rosé or other sparkling wine
  • 75 g caster sugar
  • 1 sachets, or 11 g gelatine powder
  • 1 tablespoon fresh lime or lemon juice
  • 175 g small strawberries
  • 125g raspberries
  • 175g mixed blackcurrants, redcurrants and blueberries
  • 1 loaf tin or glass dish 19cm x 12 cm x 9cm deep


  • Line your loaf tin with cling wrap
  • Wash the fruit gently and carefully mix together, taking care not to bruise the fruit
  • Put half the rosé in a small saucepan with the sugar and heat gently until the sugar is dissolved and the syrup is almost boiling
  • Add the gelatine and stir well until it’s all melted
  • Remove from the heat and allow to cool to lukewarm
  • Combine the syrup with the rest of the rosé and taste to make sure it’s sweet enough. If not, dissolve some more sugar in the rosé syrup.
  • Stir in the lime or lemon juice
  • Pack the fruits into the lined loaf tin, pressing down gently to make sure they all fit level with the top of the tin
  • Pour over the rosé syrup
  • Put in the fridge and refrigerate for several hours, or overnight
  • To serve, remove from the fridge, place a serving plate on top of the loaf tin and invert to tip out the terrine
  • Carefully remove the cling film
  • Serve with double cream or vanilla ice cream

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