Rosé, White, and Blue-ish Grown Up Jello

Turn that water into wine. Add sweet summer berries, and you have a warm weather dessert that’s just a little sweet and just a little boozy. A palette cleanser if you will, something to wash away the memory of potluck desserts or that hangover in a Dixie cup disguised as a childhood snack.

For the last decade or so I’ve liked jello only in the abstract. Occasionally I take my “Joys of Jell-o Brand Gelatin” cookbook (perhaps that should be in quotes as well?) down from the shelf and contemplate making a Barbecue Cottage Cheese Salad or the Under-the-Sea Salad from the “Salads By The Slice” section but these things are best in theory, like every imaginary relationship twelve-year-old me had with the boys on the cover of Tiger Beat Magazine. But last week I made some bad buying choices and ended up with several bottles of wine slightly sweeter than I like to sip but I’m loathe to throw anything away- another plus in the column for never having met Leif Garrett or Scott Baio in real life- and so jello with wine was made.

I’ve been trying to come up with something red white and blue because this year I missed out on both valentine’s and st. patrick’s day opportunities to make something thematic. The blue could be more blue (maybe next year with a bottle of this?) but at the end of the day I or one of my loved ones actually consumes these things so I decided to stick with real wine and real fruit.

Rosé, White, and Blue-ish Grown Up Jello

Ingredients

• Wine of choice keeping in mind that between the berries and the cold the flavors will be muted, so a wine slightly sweeter than your normal taste will probably work just fine. I used a California Rose (slightly brighter in color than my usual French sippers), a pinot blanc, and a syrah. Keep wine chilled until ready for use.
• Unflavored gelatin packets. I made one cup of each color/flavor. Using one packet (.25 ounces) of gelatin per cup. A 750ml bottle is just slightly more than 3 cups, so…
• Berries of choice- I like raspberries and rose but imagine strawberries would work as well.

Directions

1. Add 1/3 cup of wine to a medium bowl and sprinkle the gelatin packet on top, allow to sit until absorbed (about 5 minutes)
2. Meanwhile heat up another 1/3 cup of wine on the stovetop until it is just simmering. Add the hot wine to the gelatin mixture and stir until the gelatin is completely dissolved.
3. Add another 1/3 cup chilled wine to the bowl and combine.
4. Pour the unset jello into the serving receptacle of your choice (I used old timey molds for some and tiny mason jars for others) being sure to leave enough room (1/2 to 1” inch ) to add berries.
5. Add berries.
6. Refrigerate until set- about 2 hours. If using molds placing them all on a stable tray or other flat surface makes into and out the fridge much easier. Mason jars? Those have lids.
7. Unmold and serve. (If they cling to the mold a quick run under warm water will loosen them right up).

Rosé, White, and Blue-ish Grown Up Jello

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 5 mins

cooling time 2 hrs

Total Time 10 mins

Course Appetizer, Cocktail, Gluten free

Ingredients

  

• Wine of choice keeping in mind that between the berries and the cold the flavors will be muted so a wine slightly sweeter than your normal taste will probably work just fine. I used a California Rose (slightly brighter in color than my usual French sippers), a pinot blanc, and a syrah. Keep wine chilled until ready for use.
• Unflavored gelatin packets. I made one cup of each color/flavor. Using one packet .25 ounces of gelatin per cup. A 750ml bottle is just slightly more than 3 cups, so…
• Berries of choice- I like raspberries and rose but imagine strawberries would work as well.

Instructions

 

• Add 1/3 cup of wine to a medium bowl and sprinkle the gelatin packet on top, allow to sit until absorbed (about 5 minutes)
• Meanwhile heat up another 1/3 cup of wine on the stovetop until it is just simmering. Add the hot wine to the gelatin mixture and stir until the gelatin is completely dissolved.
• Add another 1/3 cup chilled wine to the bowl and combine.
• Pour the unset jello into the serving receptacle of your choice (I used old timey molds for some and tiny mason jars for others) being sure to leave enough room (1/2 to 1” inch ) to add berries.
• Add berries.
• Refrigerate until set- about 2 hours. If using molds placing them all on a stable tray or other flat surface makes into and out the fridge much easier. Mason jars? Those have lids.
• Unmold and serve. (If they cling to the mold a quick run under warm water will loosen them right up).

Tried this recipe?Mention @recipefiction or tag #recipefiction!