Jewel-tone pomegranate seeds add elegance to this grown-up jelly shooter. Though Champagne isn't necessary, you should use a good-quality sparkling wine, cava or prosecco.
- Portion size 12 servings
- Credits : Canadian Livng Holiday Cookbook: Fall 2009
- 1 pomegranate
- 1 cup small seedless red grape halved
- 1 cup small seedless green grape halved
- 1 bottle (750 ml) sparkling wine
- 2 tablespoons gelatin powder
- 1/2 cup granulated sugar
MethodRemove seeds from pomegranate; divide seeds and grapes among 12 glasses.
Pour wine into large bowl; set aside.
In saucepan, sprinkle gelatin over 3/4 cup (175 mL) cold water; let stand for 5 minutes. Add sugar; heat over medium-low heat until dissolved, about 5 minutes. Whisk into wine; let stand until bubbles disappear, about 30 seconds. Pour over fruit in glasses.
Refrigerate until set, about 1-1/2 hours, gently stirring at 10-minute intervals for 40 minutes to evenly distribute fruit. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Nutritional facts Per serving: about
- Sodium 6 mg
- Protein 1 g
- Calories 95.0
- Total fat trace
- Potassium 108 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 13 g
- Iron 2.0
- Folate 1.0
- Calcium 1.0
- Vitamin C 3.0