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 Champagne Jelly "Pink ice" Recipe
This dessert conquered me, as they say, "from the first spoonful": fragrant lemon, fresh mint, the magical taste of pink champagne and the subtle sensation of microscopic bubbles that tickle the tongue. Suitable for any holiday.
Course Birthday Food Dishes, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Birthday Food Dishes, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Soak the gelatin for 5-10 minutes in cold water.
    Soak the gelatin for 5-10 minutes in cold water.
  2. While the gelatin is swelling, we will prepare lemon-mint syrup. Pour water into a saucepan, put mint leaves, lemon zest and sugar there.
    While the gelatin is swelling, we will prepare lemon-mint syrup. Pour water into a saucepan, put mint leaves, lemon zest and sugar there.
  3. Turn on the heat, bring to a boil and cook for three minutes, then remove from the stove.
    Turn on the heat, bring to a boil and cook for three minutes, then remove from the stove.
  4. The resulting syrup is filtered through a sieve. Throw away the lemon zest and mint - they have already given away all the necessary taste and aroma.
    The resulting syrup is filtered through a sieve. Throw away the lemon zest and mint - they have already given away all the necessary taste and aroma.
  5. Add the swollen gelatin to the strained hot syrup, having previously squeezed it out of excess water. Mix thoroughly until the gelatin is completely dissolved.
    Add the swollen gelatin to the strained hot syrup, having previously squeezed it out of excess water. Mix thoroughly until the gelatin is completely dissolved.
  6. Pour in the champagne, stir again.
    Pour in the champagne, stir again.
  7. It can be poured into molds and sent to the refrigerator overnight until solidification. This jelly looks especially good in transparent cups or crystal champagne glasses. The finished jelly is taken out of the refrigerator immediately before serving and decorated, if desired, with mint leaves and crushed nuts.
    It can be poured into molds and sent to the refrigerator overnight until solidification. This jelly looks especially good in transparent cups or crystal champagne glasses. The finished jelly is taken out of the refrigerator immediately before serving and decorated, if desired, with mint leaves and crushed nuts.
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