White Sangria Jellies
27
- Prep Time10 min
- Total Time10 min
- Makes6 Servings
(Photo: Michael Alberstat)
Rather than packing up glasses and wine, these delicious and delicate white-sangria jellies are a spill-proof and refreshing alternative for picnics. You can also change the recipe up a bit by using different types of fruit that you have on hand. Note: there are certain fresh fruits that should not be used in gelatin recipes: fresh figs, guavas, kiwis, mangoes, melons, papayas, peaches and pineapple because they all contain enzymes that prevent gelatin from setting properly. To use these fresh fruits (except kiwi), simply peel and cut your fruit and simmer them in water until soft, 5 to 10 min. This may help deactivate the enzymes making them usable in gelatin applications.
Ingredients
1 bottle fruity white wine, such as Gewurztraminer or riesling
2 envelopes unflavoured gelatin powder, 7.2 g each
2 tbsp granulated sugar
2 cups white grape juice
1 cup sliced strawberries
1 cup blueberries
1 cup raspberries
Instructions
Pour wine into a medium saucepan and set over medium-high. Bring just to a boil, then remove from heat. Whisk in gelatin and sugar until both are dissolved. Then stir in grape juice.
Divide fruit among 6 250-mL glasses or Mason jars. Pour in wine mixture. Refrigerate until set, about 3 hours.
Nutrition (per serving)
Calories 167, Protein 3g, Carbohydrates 27g, Fibre 3g, Sodium 18mg.
Kitchen tip: Replace white wine with 1 1/2 cups white-grape juice and 1 1/2 cups water for a kid-friendly version.
Get more of our best sangria recipes.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.