White Wine Sangria Jelly's
Last weekend we went to a friends house to watch the Texas/ OU football game. I brought some of these White Wine Sangria Jelly's for us to eat with our beer :) They are pretty easy to make but I wasn't a big fan of the flavor. They were a little to tart for my liking, but not a bad flavor. They were also more firm than the typical jello shots I make when going to the lake. I liked this consistency and look forward to giving more flavors a try! :)
Abby had to get into the ingredient photo :) I had to throw away those grapes... she munched on a few (without swallowing)
White Wine Sangria Jelly Shots
Recommended Pan: 1 lb loaf pan, approximately 8" x 4" (or flexible silicon molds) I used a snowflake mold- little early in the season, but the only mold I had and wanted to try it out
Implements: Muddler and a cocktail shaker
1 cup white wine (use what you have on hand, chardonnay, sav blanc, pino grigio, etc.) I used a Sav Blanc
Chopped fruit, to fill cocktail shaker 1/2 full (I used lemon, lime, orange, and white and red grapes)
1/8 cup water
1/8 cup frozen lemonade concentrate (thawed) Might use Peach Nectar next time, give it a sweeter flavor
1/4 cup fresh squeezed orange juice
1/4 cup club soda (or lemon lime soda, sparkling lemonade, etc) - used club soda
2 1/2 envelopes Knox gelatin (1/2 envelope = about 1 tsp gelatin powder)
1/4 cup Cointreau
1/4 cup vodka
Additional fruit for internal and external garnish, if desired
Fill the cocktail shaker 1/2 full of chopped fruit, and muddle vigorously (set remaining fruit aside for garnish). Add the wine to the cocktail shaker (note: no ice is needed), shake for a minute or so and set aside. Pour water, lemonade concentrate, juice and soda into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes. Remove from heat. Strain the wine mixture (you should have about 1 1/4 cups of liquid), and stir into gelatin mixture along with the Cointreau and vodka. Pour mixture into loaf pan or molds. If desired, now is the time to add finely chopped fruit to the pan or molds. Place in refrigerator to set (several hours or overnight).
To serve, cut into desired shapes or unmold. If desired, garnish each shot with finely chopped fruit.
Makes 24 to 32 jelly shots.