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Print Recipe
Champagne Jelly "Pink ice" Recipe
This dessert conquered me, what is called "from the first spoon": fragrant lemon, fresh mint, magic taste of pink champagne and subtle feeling of microscopic bubbles that tickle the tongue. Suitable for any holiday.
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Gelatin is soaked for 5-10 minutes in cold water.
    Gelatin is soaked for 5-10 minutes in cold water.
  2. While the gelatin swells, we will prepare lemon-mint syrup. In a pot pour water, put there mint leaves, lemon zest and sugar.
    While the gelatin swells, we will prepare lemon-mint syrup. In a pot pour water, put there mint leaves, lemon zest and sugar.
  3. Turn on the fire, bring to a boil and cook for three minutes, then remove from the stove.
    Turn on the fire, bring to a boil and cook for three minutes, then remove from the stove.
  4. The resulting syrup is filtered through a sieve. Lemon zest and mint throw away-all the necessary flavor and aroma they have already given.
    The resulting syrup is filtered through a sieve. Lemon zest and mint throw away-all the necessary flavor and aroma they have already given.
  5. In the strained hot syrup add the swollen gelatin, previously wrung it of excess water. Mix thoroughly until the gelatin is completely dissolved.
    In the strained hot syrup add the swollen gelatin, previously wrung it of excess water. Mix thoroughly until the gelatin is completely dissolved.
  6. Pour the champagne, mix again.
    Pour the champagne, mix again.
  7. Can be poured into forms and sent to the refrigerator overnight until solidification. This jelly is especially good to look in transparent cups or crystal glasses for champagne. The finished jelly is removed from the refrigerator just before serving and decorate, if desired, mint leaves and crushed nuts.
    Can be poured into forms and sent to the refrigerator overnight until solidification. This jelly is especially good to look in transparent cups or crystal glasses for champagne. The finished jelly is removed from the refrigerator just before serving and decorate, if desired, mint leaves and crushed nuts.

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