Champagne Fruit Gelées

Champagne Fruit Gelées are a perfect summer dessert- easy, elegant, quick, make ahead and super tasty!

I used fresh cherries in mine but you can use any seasonal fruit you like or a combination of fruit. I admit I did want to use some blueberries to add a bit of contrast and interest but I didn’t have any on hand when I was making them.

It only takes a few moments to prepare the gelées but they need 6 hours to chill. But the good news is… that means they are make ahead. You can certainly make them a day or two ahead and just keep them covered in the fridge so they don’t absorb any fridge odors or develop a dry surface.

Champagne gelatin with fresh cherries in a champagne flute
Champagne Fruit Gelées

You could serve them in any small ramekin or glasses but I think the champagne flutes are perfect!

I can tell right now these are going to be my go-to dessert this summer!

PS… wouldn’t these be great for a New Year’s Eve party too?

Chef’s Tips for Champagne Fruit Gelées

  • Substitute any fresh seasonal fruit that you like. If the fruit is large dice into dainty pieces.
  • If you want to make it kid friendly substitute Ginger Ale for the Champagne.
  • I actually used a Spanish Cava. You can use any sparkling wine you like. I think a fruity, off dry Prosecco would also be very enticing.

Wine Pairing for Champagne Fruit Gellées

Well – the obvious choice here it to serve the sparkling wine that is left over from the bottle that you used to make the gelées! Or any other sparkling wine of your choice!

Champagne gelatin with fresh cherries in a champagne flute

Champagne Fruit Gelées

5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 6 hrs 15 mins
Servings: 6 servings


  • 3 tsps unflavoured gelatin
  • 2 cups sparkling wine
  • 1/2 cup sugar
  • 3 1/2 tsps fresh lemon juice
  • 4 cups fresh cherries, pitted and chopped or fruit mixture of you choice


  • Sprinkle gelatin over 1/3 cup of sparkling wine in a small saucepan and allow to rest for 5 minutes. Then cook for 5 minutes over low heat until gelatin dissolves, stirring constantly. Remove from heat.
  • At the same time, combine sugar and 1/3 cup of wine in a second sauce pan. Cook over medium heat about 5 minutes or until sugar dissolves, stirring frequently. Remove from heat and stir in remaining sparkling wine.
  • Add gelatin mixture and lemon juice and stir well.
  • Divide equally among 6 champagne flutes. Divide fruit into 6 equal portions and gently stir fruit into the champagne flute.
  • Refrigerate 6 hours or upto 2 days.



Calories: 198kcal | Carbohydrates: 35g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 4mg | Potassium: 297mg | Fiber: 2g | Sugar: 30g
Champagne Fruit Gelées

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