Sparkling Wine Gelée with Strawberries

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Sparkling Wine Gelée with Strawberries

Sparkling Wine Gelée with Strawberries

Amy Maltzan
This gelée is an utter treat: Crystal-clear, smooth, cool and light on the tongue. You can use any off-dry Riesling in place of the sparkling wine and substitute raspberries for the strawberries when in season.
Course Dinner
Servings 6 servings


  • 1 cup water
  • 1 cup sugar
  • 1 1/3 tablespoon powdered gelatin
  • 3 cups sparkling wine such as Lakewood Vineyards Candeo, chilled
  • 1 pint strawberries trimmed and halved


  • Combine water and sugar in a medium saucepan. Bring to a simmer and stir to dissolve sugar.
  • Turn off heat and whisk in powdered gelatin until gelatin is dissolved. Set aside to cool for a few minutes.
  • Add sparkling wine to the mixture, whisking thoroughly to ensure there are no lumps. Skim off any foam that accumulates.
  • Divide mixture among 4–6 glasses or dishes (depending on how large you want your portion size to be). Place in refrigerator, chill for 10 minutes, then drop strawberries into glasses.
  • Chill at least 4 hours before serving. Gelée will be fairly loose, but spoonable.


Recipe by Amy Maltzan,
See more from the 2014 Wine issue, including a spring pea risotto to serve before your gelée.
Keyword gelee, sparkling wine, strawberry

1 thought on “Sparkling Wine Gelée with Strawberries”

  1. Pingback: Roasted Chicken with Spinach and Peas | Edible Finger Lakes : Edible Finger Lakes

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