Sparkling Jellies Recipe

To make sparkling jelly, you will need a sparkling beverage (champagne, prosecco, or sparkling cider), a gelling agent (gelatin or pectin), and sugar. The key to retaining the "sparkle" is to chill the sparkling liquid thoroughly and mix it in only after the other ingredients have cooled down. 

 Ingredients 

1 bottle (750 ml) of dry Champagne, sparkling wine, or sparkling cider, thoroughly chilled 

1/2 cup cold water 

2 envelopes unflavored powdered gelatin (about 5 teaspoons total) or 8 sheets of gelatin leaves 

1/2 cup sugar, or to taste (adjust based on the sweetness of your wine) 

Optional: Fresh berries (raspberries, blueberries, or quartered strawberries) and mint leaves for garnish 

 Instructions 

Prepare the Gelatin: In a small bowl, sprinkle the powdered gelatin over the 1/2 cup of cold water and let it sit for about 5-10 minutes until it softens and becomes spongy. 

Heat Ingredients (Part 1): Pour 1/2 cup of the chilled sparkling wine into a small saucepan. Add the sugar and heat over medium-low heat, stirring constantly until the sugar is completely dissolved. Do not let the mixture boil. 

Dissolve Gelatin: Remove the saucepan from the heat. Add the softened gelatin mixture to the warm wine/sugar mixture and whisk vigorously until the gelatin is completely dissolved. 

Cool and Combine: Pour the mixture into a large bowl or spouted measuring cup and allow it to cool to room temperature. This is crucial for retaining the bubbles. 

Add Remaining Wine: Once the mixture is cool, gently stir in the remaining chilled sparkling wine. Set the Jelly: For individual servings: Pour the mixture into champagne flutes or small glasses. 

For suspended fruit: Refrigerate the flutes for about 30 minutes until the jelly is a thick liquid, then gently push fruit (like raspberries) into the mixture with a skewer so they remain suspended, not just floating at the top or sinking to the bottom. 

Chill: Return the glasses to the refrigerator and chill until the jelly is fully set, at least 4 hours or preferably overnight. Serve: Garnish with extra berries or a sprig of fresh mint before serving. Note on 

Alcohol Content: Because most of the alcohol is added after the initial heating phase, the finished jelly will retain some alcohol content and should be treated as an alcoholic food. For a non-alcoholic version, use sparkling apple cider or a clear carbonated soda instead.