Pink Champagne Jellies recipe

A light and refreshing end to any meal, these bubbly little champagne jellies will be a hit with everyone. Serve them with a dollop of cream or just as they are.


  • 4 gelatine leaves
  • 3 tbsp. caster sugar
  • 2 tbsp. icing sugar
  • 100ml mixed berry juice
  • 375ml pink champagne or sparkling wine
  • 100ml cold wine


  1. Put the gelatine leaves into a small pan with the cold water. Leave to soak for five minutes, then heat gently until the gelatine is melted.

  2. Stir in the sugar and then leave to cool.

  3. Put 4 glasses into the fridge to chill. Stir the berry juice into the gelatine mixture, then gradually stir in the champagne. Leave to settle for a couple of minutes before skimming off any foam, then pour into the 4 chilled glasses.

  4. Put the glasses back into the fridge overnight or for at least 4 hours. Sprinkle with the icing sugar to serve.

Make these into buck's fizz jellies: simple swap the berry juice for orange juice and the pink champagne for regular champagne. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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