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Strawberry Prosecco Jelly

Yield: serves 6-8

Author The Little Epicurean

Ingredients

  • 1 cup cold water
  • 3 - 0.25 oz envelopes powdered gelatin, unflavored
  • 1/3 cup + 2 Tablespoons granulated sugar
  • 3 cups VOVETI Prosecco
  • 3/4 cup ginger ale

Toppings:

  • 1 cup heavy cream, chilled
  • 2 Tablespoons powdered sugar
  • fresh strawberries, as needed, hulled, sliced
  • turbinado sugar, for sprinkling

Instructions

  1. In a medium bowl, sprinkle gelatin over 1 cup cold water. Mix together and allow to sit for 5 minutes.

  2. Meanwhile, in a medium sauce pot, bring 1 cup of VOVETI Prosecco and sugar to a boil. Cook until sugar has dissolved. Remove from heat. Allow to cool for a few minutes. Add gelatin mixture and whisk until dissolved. Add remaining prosecco and ginger ale. Stir to combine. Allow to cool slightly.

  3. Distribute sliced strawberries among serving containers. Slowly and gently pour liquid gelatin mixture into serving containers. Chill in the fridge for an hour or so until gelatin is firm.

  4. Serve with a dollop of whipped cream and a sprinkling of turbinado sugar.