Ingredients for Berries In Champagne Jelly
- 3 cups champagne
- 2 1/2 teaspoons unflavored gelatin
- 1/2 cup granulated sugar
- zest of 1 lemon
- zest of 1 orange
- 1 cup hulled and sliced strawberries
- 1 cup blueberries
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How to Make Berries In Champagne Jelly
- In a medium bowl, gently pour 2 cups of chilled champagne or sparkling white wine. Let stand for 5 minutes to allow the bubbles to subside.
- Sprinkle 2 1/2 teaspoons of unflavored gelatin evenly over the surface of the champagne. Let it bloom undisturbed for 5-10 minutes until spongy.
- While the gelatin blooms, combine 1 cup champagne, 1/2 cup granulated sugar, the zest of 1 lemon, and the zest of 1 orange in a medium saucepan.
- Heat the champagne mixture over low heat, stirring gently until the sugar dissolves completely. Do not boil.
- Remove from heat and carefully pour the champagne mixture into the bowl with the bloomed gelatin.
- Stir gently until the gelatin is completely dissolved.
- Strain the mixture through a fine-mesh sieve into a bowl to remove the lemon and orange zest.
- Gently stir in 1 cup hulled and sliced strawberries and 1 cup blueberries.
- Divide the berry mixture evenly among eight 1/2 cup wine glasses or clear dessert bowls.
- Refrigerate for at least 4 hours, or until the jelly is fully set.
- Remove from the refrigerator 15 minutes before serving to allow the jelly to slightly soften.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
122g
Fat
0g
Carbs
11g
