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.
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).