Sparkling Elderflower Jello Cups🍰 Dessert
Delicate gelatin servings infused with fragrant elderflower and gentle effervescence, featuring a distinct alcoholic kick that blurs the line between sweet treat and mixed drink.
By Priya Patel, Recipe Curator
This sparkling elderflower jello cups is the kind of treat that disappears fast, whether you bring it to a gathering or keep it all to yourself. It hits that sweet spot between homemade charm and polished presentation, and the recipe is forgiving enough that even less experienced bakers can pull it off with confidence.
Take your time with each step and trust the process. The flavors build on each other as you cook, and rushing through will cost you the depth that makes this dish special. A little patience in the kitchen always pays off.
Store leftovers in an airtight container — if there are any. This recipe also freezes well, so consider making a double batch when you have the time. It makes a thoughtful homemade gift, too.
Ingredients
- 1/4 cup cold water
- 2 packets unflavored gelatin (about 4 1/2 teaspoons)
- 1/2 cup granulated sugar
- 2 cups prosecco or champagne (divided)
- 1/4 cup elderflower liqueur (such as St. Germain)
Nutrition (Per 4 servings)*
* AI-estimated values only — not a substitute for professional nutrition labeling.
Instructions
- Pour the cold water into a small bowl. Sprinkle the gelatin evenly over the surface and let stand for 5 minutes, until fully bloomed.
- In a small saucepan, gently warm ½ cup of the prosecco with the sugar over low heat, stirring until the sugar dissolves. Do not let the mixture boil.
- Remove from heat and stir in the bloomed gelatin until completely melted and smooth.
- In a heatproof pitcher, combine the remaining 1½ cups prosecco with the elderflower liqueur.
- Slowly pour in the warm gelatin mixture, stirring gently to combine.
- Sieve the mixture through a fine-mesh strainer into an 11×7-inch dish (or a similarly sized shallow dish).
- Refrigerate for 3–4 hours, or until fully set.
- Once set, use a small, sharp knife to cut the jello into 3/4- to 1-inch pieces.
- Gently loosen with a spatula and spoon the pieces into champagne flutes or coupe glasses. Serve chilled.
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