Champagne Jelly (Jello)

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READY IN: 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 60
    ml water (1/4 cup)
  • 1 12
    tablespoons gelatin (powder)
  • 750
    ml sparkling white wine (lo calorie)
  • 60
    g caster sugar (1/4 cup or granulated sugar substitute)
  • 200
    g grapes (red seedless halved)
  • 8
    passion fruit (halved pulp removed)
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DIRECTIONS

  • Put water in a small bowl and sprinkle the gelatine powder over, stir, set aside for 5 minutes.
  • 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.
  • Pour into a heatproof jug and set aside for 15 minutes to cool and put in the fridge for 30 minutes to chill.
  • Pour mixture into glasses and put in the fridge for 6 hours or until jelly/jello is set.
  • Combine the grapes and passionfruit pulp and divide between the glasses and serve.
  • 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).
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