Sparkling Champagne Mold

In an effort to make more ‘from scratch’ jello recipes I’ve employed Knox unflavored gelatine to make this mold with ginger ale, champagne, sliced strawberries, and grapes.

3 tablespoons (3 envelopes) of unflavored gelatin powder

2 cups cold water
1 cup sugar
1 1/2 cups cold champagne
1 1/2 cup cold ginger ale
1 cup sliced strawberries and halved grapes

In a saucepan, sprinkle gelatin evenly over cold water and allow the gelatin to absorb the water for two minutes. Bring water to a boil and stir well until gelatin is fully dissolved.

Transfer gelatin into a large bowl and stir in sugar until dissolved. Stir in champagne and ginger ale. Refrigerate until thickened to the consistency of a gel. Fold in strawberries and grapes. Spoon into a 7cup mold. Refrigerate until firm. Unmold and serve.

About Victoria Belanger

24 Responses

  1. Elaine Odell

    it’s SUPER PRETTY! when will you be ready to publish recipes? can i get just one? or are you fishing for a publisher for a real book?

  2. Hi There, so when you say, ” Then stir in chopped strawberries and grapes (or whatever fruit you want) and spoon into mold.” you mean, stir into the already set gelatine/ ginger ale/ champagne?

  3. […] canned fruit for the housewives of the 50’s; it’s time for a modern makeover– try this sparkling champagne and strawberries version instead. The silicone counterparts of these pans work exceptionally well as […]

  4. Shawna French

    Hey, did you do half of a cup of strawberries and half grapes or did you do a cup of each ? The ingredients list only has the amount of strawberries and not grapes so I just wasn’t sure if you only sprinkled a few sliced grapes in or not. Thanks for sharing your recipes, they look delicious and it’s cool to see that these delicate, little traditional desserts didn’t get completely abolished by any of the new dessert fads (like the cupcake bandwagon… that I admittedly find myself hitched to). Thanks again, I can’t wait to try ! 🙂

  5. Terry Pape

    HI, I want to make this beautiful jello, but confused about instructions. Is it 3 tablespoons, or 3 evelopes, or 3 tablespoons and 3 evenlopes?

      1. Terry Pape

        Thank you so much, your desserts are amazing, hope I can do it justice, Have a great day or evening(which ever applies!)

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