Sparkling Wine Jelly Shooters
Sparkling Wine Jelly Shooters
Photography by Matthew Kimura
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 95 |
| pro | 1 g |
| total fat | 0 |
| sat. fat | 0 g |
| carb | 13 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 6 mg |
| potassium | 108 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 2 |
| vit C | 3 |
| folate | 1 |
- Portion size: 12
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.
Ingredients
- 1 1pomegranatepomegranates
- 1 cup 1cupsmall seedless red grapeseedless red grapes or seedless green grapes, halved
- 1 bottle (750 mL) 1bottle (750 mL)sparkling wine
- 2 tbsp 2tbspgelatin powder
- 1/2 cup 1/2cupgranulated sugar
Preparation
Remove 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.)
Source : Canadian Livng Holiday Cookbook: Fall 2009
