Lychee prosecco jelly

By Vijaya Selvaraju
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  • 4-1/2 tablespoons white sugar
  • 2/3 cup water
  • 4 sheets of gelatin
  • 2 cups chilled Prosecco
  • 1/2 cup sliced fresh lychees
  • 1/2 cup raspberries
  • Edible gold leaf (available at speciality cooking stores and online)
  • Edible gold glitter (available at speciality cooking stores and online)


  1. Place a heatproof bowl over a pot of simmering water. Add sugar and water and heat until no more sugar crystals can be seen.
  2. Place gelatin sheets in a bowl of cold water for five minutes, or until soft and squishy. Squeeze excess water from gelatin and add to hot sugar and water mixture. Whisk vigorously to dissolve, and remove bowl from pot. Allow to cool slightly.
  3. Pour Prosecco into a bowl, and whisk in gelatin mixture. Place in fridge to set for one hour for jelly to thicken.
  4. Stir fruit into thickened jelly, and portion into individual glasses. Gently stir gold leaf and gold glitter into each glass. Cover with plastic wrap, and place in fridge until completely set. Enjoy! 


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