Rose and pink sparkling wine jelly

Rose and pink sparkling wine jelly

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 6
  • Easy
  • Dairy free Fat conscious
  • 20 minutes, plus hourly layer setting
  • 5 minutes
  • Woolworths Spumante Rosé Sparkling Wine Non-Vintage (Rooiberg Winery)


  • 6 gelatine leaves
  • 3 cups pink Champagne or sparkling wine
  • 1/2 cup rose-water
  • 2/3 cups icing sugar
  • 6 cardamom pods, crushed, husks discarded
  • Sunflower oil to grease
  • 100 g strawberries, sliced
  • 2 T basil or sabja seeds, soaked in water

Cooking Instructions

For our simple slideshow on how to make rose and pink sparkling wine jelly, click the link: Rose and pink sparkling wine jelly

Soften the gelatine leaves in cool water for about 5 minutes, before removing and squeezing out any excess water.

Place the sparkling wine, rose-water, icing sugar and cardamom seeds in a saucepan and bring to a gentle simmer over a medium to low heat. Remove from the heat and add the gelatine leaves, stirring to dissolve.

Lightly grease a 20 cm round jelly mould with a little sunflower oil, wiping out any excess oil with kitchen paper.

Sieve the jelly mixture and pour into the mould to fill about a quarter of the way.

Place on a tray and chill for an hour before removing and layering with a quarter of the strawberries and pouring over another quarter of the jelly mixture. Repeat with the remaining strawberries and jelly mixture.

Refrigerate for 8 hours or overnight.

Remove from the fridge and briefly dip the bottom of the mould into warm water before wrapping in a warm, damp cloth to help loosen the jelly from the mould. Carefully run a blunt knife around the edges and turn out onto a plate.

This may take some time, but keep jiggling the jelly carefully and warming the bottom of the mould with a warm cloth.

Generously spoon over the soaked basil or sabja seeds and serve immediately.

Cook's note: for a special occasion and for refined flavour, use Methode Cap Classique or real French Champagne in stead of the sparkling wine.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes