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Champange Jelly with Blueberries & Pomegranate


Fruit Champagne Jelly

Fruit Champagne Jelly

S. Wongkaew

Champagne jelly makes for a sophisticated dinner party dessert. In this recipe the jelly complemented with luscious blueberries and juicy pomegranate seeds.

The jelly can be made with champagne or for something more economical, use sparkling white wine.

This is a dessert that can be made the day before and should be served chilled. Please note that it takes 3 1/2 hours for the jelly to set.

I use powdered gelatine in this recipe however it also comes in the form of 'leaves'. If you're using leaves, then the measurements will be slightly different so make sure you follow the instructions on the packet.


  • 2 cups of champagne or sparkling white wine
  • 1 Tbsp of powdered gelatine
  • 3/4 cup of castor (berry) sugar
  • 1/2 cup of pomegranate arils (seeds)
  • 1/2 cup of blueberries
  • Serves 4


  1. Boil some water. Place gelatine powder in a small bowl. Add 2 1/2 tablespoons of boiling water to the powder and stir to dissolve completely.
  2. Heat castor sugar and champagne in a small saucepan over a low heat. Stir with a wooden spoon to dissolve sugar completely. Remove from heat and set aside.
  3. Stir dissolved gelatine into the champagne mixture. Stir over a low heat for 30 seconds. Remove from heat and leave mixture to cool for 5 minutes.
  4. Divide half of the blueberries and pomegranates amongst 4 serving glasses. Pour a little of the jelly mixture over the berries in each glass. Place in the fridge and set for 1 1/2 hours. Make sure you keep the remaining jelly mixture at room temperature while the jelly glasses set.
  5. Once jelly glasses are set, pour remaining jelly mixture evenly into each serving glass and set for a further 2 hours.
  6. Serve chilled.
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