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Pink Champagne and Pomegranate Jelly

4.0/5 rating (2 votes)
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 10 mins
  • Difficulty: Easy
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Pink Champagne and Pomegranate Jelly


  • 5 leaves gelatine, approx 8g
  • 75ml pomegranate juice
  • 125ml cold water
  • 85g caster sugar
  • 600ml pink Champagne, or other sparkling wine
  • To decorate:
  • Seeds of 1 pomegranate
  • 275ml approximately, whipped double cream
  • 4 cocktail cherries

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  • Soak the gelatine leaves in cold water for 5 minutes to soften
  • Meanwhile, pour the pomegranate juice and 125ml water into a pan with the sugar and gently heat until the sugar has melted
  • Squeeze the excess water out of the soaked gelatine then add the gelatine to the warm water and juice. Melt slowly over a very low heat until the gelatine has dissolved, but do not allow to boil.
  • Add the Champagne and stir well to thoroughly mix. If the liquid has a froth on the top, just leave to stand for a few minutes.
  • Divide the mixture between 4 - 6 Champagne glasses and chill well overnight to set
  • To serve the next day, decorate with pomegranate seeds, whipped cream and cherries

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