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Prosecco Lychee Jelly

Vijaya Selvaraju

Topped with gold leaf, these prosecco jellies filled with lychee and raspberries are sophisticated, yet simple to make.

Prosecco Lychee Jelly


  • 4 1/2 tablespoons white sugar

  • 2/3 cup water

  • 4 sheets of gelatin

  • 2 cups chilled Prosecco

  • 1/2 cup sliced fresh lychees

  • 1/2 cup raspberries

  • Edible gold leaf

  • Edible gold glitter


  1. Place a heatproof bowl over a pot of simmering water. Add sugar and water and heat until no more sugar crystals can be seen.

  2. Place gelatin sheets in a bowl of cold water for 5 minutes, or until soft and squishy. Squeeze excess water from gelatin and add to hot sugar and water mixture. Whisk vigorously to dissolve and remove bowl from pot.

  3. Pour Prosecco into the gelatin mixture and stir until fully incorporated. Place in fridge to set for 1 hour for jelly to thicken.

  4. Stir fruit into thickened jelly, and portion into individual glasses. Gently stir gold leaf and gold glitter into each glass. Place in fridge until completely set. Enjoy!

Prosecco Lychee Jelly




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- If you're looking for a sophisticated but simple dessert to make for a special occasion, this is it. These are Prosecco jellies. They're flavored with raspberry and lychee, and just look at them. Topped with gold leaf, they're over the top. But guess what? They're really easy to make. Let's make some together. Who knew that you could make your very own flavored jelly at home, and so, so simple? So I'm starting off with a little bit of white sugar. Some water, 'cause we have to get that white sugar nice and dissolved. And I'm just gonna stir this up until this mixture is completely see-through. That's exactly when you know that the sugar had been melted. So I personally loved Jell-O growing up. I mean I loved strawberry and raspberry, but now that I've grown up, I thought "Why not inject a little bit of booze into it?" So we're using Prosecco today, and you can use Prosecco if you're of age, and if you're not, go ahead and use sparkling cider or Ginger Ale. Those are gonna be equally delicious. Okay, so it's completely see-through, exactly the way that I wanted it be, and now I have these sheets of gelatin that I've been steeping in a little bit of water, and that's just to get them nice and pliable. So look at them. Oh, they're so cool looking! So you're just gonna scoop them up. I have four sheets altogether. I love this part, the squishy part. You squish all the water out. And then you're gonna melt the gelatin into this sugar mixture, and it's not gonna take too long at all. Actually it's already dissolved. It literally took five seconds. Perfect. So we're gonna just take this off the heat and introduce our Prosecco. So, this is gonna be the fun part. Let's see how successful I am at opening this guy up. And I like to put a little towel over the top and then just aim it in a direction where there's no people, 'cause you don't wanna get someone in the eye with the cork of this. Whoa! There we go. Again, that didn't take too long either. So you're just gonna pour in about two cups. So we're adding the Prosecco now 'cause you wanna maintain the bubbliness of the Prosecco so that as we eat the jelly you can just feel the bubbles pop on your tongue. So stir that through. And now what I'm gonna do is I'm gonna pop this into the fridge for about an hour to set up just a touch, and then we're gonna fold a bit of fruit into it. I just pulled my jelly out of the fridge, and look at it. I'm gonna show you the texture. It's still kinda gloopy, which is exactly how you want it to be because it's not completely set yet. And now we're gonna add our fruit. So I think raspberries are lovely, they're kinda sophisticated. They're the sophisticated berries. So I'm gonna go in with those, as well as some lychees for some tropical flare. I just peeled the lychees, took out their seeds, and chopped them up. And then you're gonna fold that all the way through, make sure all the fruit is nice and evenly dispersed. I'm not gonna lie, kinda looks weird right now, but trust me it's gonna look pretty once we portion it out. So I have some champagne glasses here, but you can use any glass that you like for this, as long as it's clear, 'cause you wanna see all the fruit and the glitter that's gonna be going in there. And then you're just gonna portion it out. You can smell that Prosecco. Those look really nice, but to make them extra fancy I'm gonna go in with a little bit of edible gold glitter. So just sprinkle it in over the top, like this. And then just swirl it in with the back of a fork or a spoon. And as if that wasn't enough, I'm gonna go the extra mile and top this off with edible gold leaf. That looks really good. We be ballin' hard with these jellies. Wow! Now I'm gonna take these, pop them into the fridge, and they're gonna set completely until they're nice and jiggly like the jellies that we're familiar with. Let's go. I just pulled my jellies out of the fridge and let's see. Ooh! They're nice and jiggly and firm. And let's give it a bite. Little bit of raspberry, some of that lychee. Oh look at that. It's so beautiful. It's almost too pretty to eat, but you know what I'm gonna do. Mm-mm! You can still feel the bubbles of Prosecco dancing on your tongue. And paired with the fruity raspberry and the tropical lychee it's such a sensational combination. Who knew that you could take Jell-O to the next level like this with these Prosecco jellies?

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