Champagne Fruit Gelées
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