Champagne Jelly (Jello)

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“From Australian BH&G Diabetic Living. Though I don't have a sweet tooth the DM who is also diabetic does and I think this is a special occassion dessert that she would enjoy. Have not included the 7 1/4 hours cooling, chilling and setting time.”

Ingredients Nutrition

  • 60 ml water (1/4 cup)
  • 1 12 tablespoons gelatin (powder)
  • 750 ml sparkling white wine (lo calorie)
  • 60 g caster sugar (1/4 cup or granulated sugar substitute)
  • 200 g grapes (red seedless halved)
  • 8 passion fruit (halved pulp removed)


  1. Put water in a small bowl and sprinkle the gelatine powder over, stir, set aside for 5 minutes.
  2. Put the wine and sugar in a medium saucepan and stir over a medium heat until the sugar is dissolved and then add the gelatine mix and then stir until the gelatine dissolves.
  3. Pour into a heatproof jug and set aside for 15 minutes to cool and put in the fridge for 30 minutes to chill.
  4. Pour mixture into glasses and put in the fridge for 6 hours or until jelly/jello is set.
  5. Combine the grapes and passionfruit pulp and divide between the glasses and serve.
  6. NOTE - for a alcohol free version, replace the sparkling wine with alcohol removed sparkling white wine (we can get that in our supermarkets here in Australia).

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