Pink Champagne Jelly
Try this Pink Champagne Jelly recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 damask rose herbal tea buds
- 60 mls water
- 310 mls rosã© champagne
- 80 mls sugar - i used fructose
- 1 cinnamon quill
- 3 gelatine leaves
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Bring the water to the boilAdd the rose buds and reduce to a simmerSimmer for 5 minutes before adding the champagneAdd the sugar and stir until dissolvedSimmer while you prepare the gelatine by covering with cold water and leaving for 5 minutesRemove the champagne from the heatSqueeze the excess water from the gelatine and add to the champagneStir well until the gelatine dissolvesPour the jelly into glasses and refrigerate overnight to set
