Raspberry & Mint Wine Gelée

Raspberry & Mint Wine Gelée

Who doesn’t love adult jell-o (and classy adult jell-o at that!)? Wine gelées are possibly one of my favourite desserts – it’s another way to enjoy my wine, while having a light and refreshing dessert. Perfect!

Plus, it always looks impressive and will wow any guests. Quick tip: if you don’t have Prosecco on hand, this can also be made with other white wine (If you make it with a very sweet wine like Moscato, omit the sugar). It will alter the taste, but it could be more to your liking if you prefer something drier.


2 cups fresh raspberries
3/4 cup plus 2 tbs sugar, divided
2 tbs lemon juice
1 750ml bottle of Prosecco (Italian sparkling wine), chilled
3 1/2 tsp unflavoured gelatin*
1/4 cup mint, sliced in a chiffonade
4-6 clear glasses**

*For the gelatin, you can either measure this from the small knoxx envelopes or the little boxes.

**I usually use wine tumblers or small clear glasses, so you can see the raspberries. However you can also use ramekins.


Place raspberries, 2 tbs sugar and the lemon juice in a medium bowl. Toss gently to combine. Set aside.

Place 1/2 cup Prosecco in a small bowl and sprinkle with gelatin. Let stand for 5 mins to soften. In a medium saucepan, bring 1 cup Prosecco to a boil with the 3/4 sugar. Stir until sugar is dissolved and remove from heat. Add gelatin mixture and remaining Prosecco and stir until incorporated.

Using a slotted spoon, divide raspberries, and raspberry juice and mint among glasses. Add Prosecco mixture – ensuring to distribute evenly among the glasses. Chill until firm, at least 3 hours. These can be made up to 3 days ahead. Cover and keep chilled.

Serves 4-6

Recipe adapted from Bon Appetit

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