Champagne Jelly (Jello) – a delicious recipe with water, gelatin, sparkling white wine, caster sugar, grapes, passion. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Put water in a small bowl and sprinkle the gelatine powder over, stir, set aside for 5 minutes.
2
Put the wine and sugar in a medium saucepan and stir over a medium heat until the sugar is dissolved and then add the gelatine mix and then stir until the gelatine dissolves.
3
Pour into a heatproof jug and set aside for 15 minutes to cool and put in the fridge for 30 minutes to chill.
4
Pour mixture into glasses and put in the fridge for 6 hours or until jelly/jello is set.
5
Combine the grapes and passionfruit pulp and divide between the glasses and serve.
6
NOTE - for a alcohol free version, replace the sparkling wine with alcohol removed sparkling white wine (we can get that in our supermarkets here in Australia).
89
kcal
Calories
24
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 60 ml water (1/4 cup), 1 1/2 tablespoons gelatin (powder), 750 ml sparkling white wine (lo calorie), 60 g caster sugar (1/4 cup or granulated sugar substitute), and more.
Yes, Champagne Jelly (Jello) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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