Monday, July 4, 2011

Sparkling Wine Jelly Shooters

So, here's another art of making desserts with a touch of class! Lately, I've been having this interest into maybe going back to school. I am torn between nursing school or culinary. Gosh, I wish I am a little younger so I could go ahead and have a lot of time to really embark on so many different things in my life. If I have enough time in my hands, I do try new things. I recently watch cooking shows on tv and tape them and apply them in my kitchen.

It's summer and we need some fresh ideas and refreshing desserts as well, right? Here you go. I got this from a favorite website of mine.

Imagine, if you have friends over and they see these lovely shooters? They would be impressed and be amazed! A simple recipe yet very elegant.

The pomegranate seeds are like jewels and it's elegance is just a must-try for this jelly shooter. For people like me who are trying to lose weight, need not to worry because this lovely dessert is just 95 calories and a little trace of fat per serving. You can try different sparkling wine available in the market. Champagne is one of your choices yet if you are in a budget, then, feel free to go ahead and let your imagination run wild.
Servings: 12


1 pomegranate
1 cup (250 mL) small seedless red grapes or seedless green grapes, halved
1 bottle (750 mL) sparkling wine
2 tbsp (25 mL) gelatin powder
1/2 cup (125 mL) granulated sugar


Remove seeds from pomegranate; divide seeds and grapes among 12 glasses.
Pour wine into large bowl; set aside.
In saucepan, sprinkle gelatin over 3/4 cup (175 mL) cold water; let stand for 5 minutes. Add sugar; heat over medium-low heat until dissolved, about 5 minutes. Whisk into wine; let stand until bubbles disappear, about 30 seconds. Pour over fruit in glasses.
Refrigerate until set, about 1-1/2 hours, gently stirring at 10-minute intervals for 40 minutes to evenly distribute fruit. (Make-ahead: Cover and refrigerate for up to 24 hours.)

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