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.
The Jello Mold Mistress 
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?
I can’t give away all my secrets just yet… I’m holding out for that Jello endorsement deal. But for you I can give up a secret or two. 🙂
I would love the recipe for this jello dessert when you’re ready to share!
In a medium mixing bowl add two envelopes of Knox to two cups boiling water and ½ cup to 1 cup of sugar (depending on taste – I used only ½ cup sugar for this and I thought it could have been a little sweeter). Stir two minutes until dissolved. Add 3/4 cup of champagne (sweet, rather than dry champagne works best) and ¾ cup ginger ale (or any ratio of ginger ale and champagne you want totaling 1 ½ cups). Put the bowl in the freezer until thickened to a gel. Then stir in chopped strawberries and grapes (or whatever fruit you want) and spoon into mold. Allow to set over night.
wow this looks like a total party! get in my belly now!
I am so inspired! You are blowing my mind with jello. Thank you for sharing the recipe, this is so perfect for my NYE party ❤
Thank you for sharing this beautiful recipe.
I’d love to see you remake the bleeding heart jello often attributed to Penn and Teller.
I think you could make it taste good.
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lovely!!!
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I am thinking a fun thing ti make for Bunco
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?
Yes. Refrigerate the mixture until it thickens to the consistency of a gel before folding in the strawberries and grapes.
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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 ! 🙂
Hi Shawna,
I updated the recipe. It should be 1 cup of fruit, strawberries and grapes together in any ratio you prefer. I hope you like it! This is one of my more popular recipes.
Thanks and good luck! Victoria
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?
Hi Terry. If you are using loose powdered gelatin, use 3 tablespoons. If you are using powdered gelatin that comes in little envelopes, such as Knox, then use 3 envelopes. The measurement is about the same. Thanks and good luck.
Thank you so much, your desserts are amazing, hope I can do it justice, Have a great day or evening(which ever applies!)
I want to know how you managed to freeze those bubbles in time in the gelatin. What is the technique?
When the gelatin cools to a gel and its time to fold in the fruit, give the gelatin a stir and all those little bubbles will form.