Skip to content
Prosecco and pomegranate jellies recipe

Prosecco and pomegranate jellies recipe

8 ratings

Serve your dinner guests a festive sweet treat with these boozy jellies that pair prosecco and pomegranate seeds. Serve in champagne flutes for a celebratory end to a meal. See method

  • Serves 4
  • 10 mins plus setting time
  • 141 calories / serving
  • Healthy


For the Prosecco layer

  • 5 gelatine leaves
  • 50g caster sugar
  • 400ml prosecco
  • 80g pomegranate seeds

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    21g 23%
  • Salt

    0g 1%

of the reference intake
Carbohydrate 20.5g Protein 2.2g Fibre 0g


  1. Put the gelatine in a small bowl of cold water for 5 minutes or until completely softened. Meanwhile, put the caster sugar into a small saucepan with 3 tbsp water and warm over a gentle heat until the sugar has dissolved. Squeeze the water out of the gelatine, then stir into the warm sugar until dissolved then remove from the heat.
  2. Pour in the prosecco, then stir in the pomegranate seeds. Carefully pour into champagne flutes or small glasses (about 200ml capacity each) and leave for 4-5 hours to set.

Tip: Make up to 24 hours in advance and keep in the fridge.

See more Dessert recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.