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Strawberry Prosecco Jelly

Sliced strawberries suspended in prosecco jelly topped with whipped cream and more fresh strawberries.
Yield: serves 6-8
Author: Maryanne Cabrera


  • 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


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


  • In a medium bowl, sprinkle gelatin over 1 cup cold water. Mix together and allow to sit for 5 minutes.
  • 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.
  • 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.
  • Serve with a dollop of whipped cream and a sprinkling of turbinado sugar.