Prosecco jelly sweets
Rosanna Stevens
The perfect homemade edible gift for Valentine's Day or any special occasion
Prep Time 5 minutes mins
Cook Time 15 minutes mins
setting time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Dessert
Cuisine American
Servings 6 servings
Calories 44 kcal
- 250 ml (1 cups) sparkling wine prosecco or champagne, or cava
- 60 ml (0.25 cups) water
- 3 tablespoon powdered gelatin
- 3 tablespoon white granulated sugar
- 1 teaspoon red grenadine
Add the water to a mixing bowl and stir in the gelatin. Allow it to bloom for a fe minutes.
Meanwhile, heat the prosecco in a saucepan and bring it just to simmering point.
Stir the sugar into the prosecco, allowing it to dissolve.
Stir in the gelatin mixture and once it has dissolved too, remove from the heat and allow to cool slightly for a few minutes before adding to the moulds.
Using a pipette, draw the liquid in and then expel into each mould. Ensure that no air bubbles get into the pipette as this will in turn cause bubbles in your jelly sweets.
Once the moulds are full, chill them in the fridge until set.
Serve your little hearts to loved ones!
Calories: 44kcalCarbohydrates: 6gProtein: 1gSodium: 3mgPotassium: 37mgSugar: 6gCalcium: 4mgIron: 1mg
Keyword prosecco jelly sweets