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Champagne gelatin with fresh cherries in a champagne flute

Champagne Fruit Gelées

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 6 hours 15 minutes
Servings 6 servings
Calories 198kcal


  • 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