Pomegranate Raspberry Rosé Jello Cups are a festive and delicious way to toast the New Year or any special occasion! You can even make them smaller for a grown-up rosé jello shot!
I can’t say that jello has ever been a favorite of mine. Essentially it’s just sugar, gelatin, flavoring and dye. However, if you make your own you can actually create a version that not only tastes great, but uses real ingredients. These grown up Pomegranate Raspberry Rosé Jello Cups are my version of what jello should taste like. A little boozy, not overly sweet, no freaky dyes and topped off with homemade whipped cream!
I plan to make these jello cups again for New Year’s Eve. Serving them in champagne glasses is the perfect vessel. It makes them look fancy and gives people a clue as to what’s in them. For my version I used a sparkling rosé, but you can substitute that with either champagne or prosecco. You just want to make sure it’s bubbly and dry. If you choose to use something sweet like moscato, you may want to cut back on the amount of sweetener used in the recipe.
What Do I Need to Make Rosé Jello Cups?
- Sparkling rosé or champagne
- Honey or sugar
- Unflavored gelatin
- Whipping cream or prepared whipped cream
- Powdered sugar
- Vanilla (optional)
Making homemade jello is very easy and almost the exact same process as what you would do with the boxed version. Before you make the jello you’ll want to purée the pomegranate seeds and raspberries in a blender or food processor. Be sure to strain the fruit once it’s puréed since both pomegranates and raspberries contain a lot of seeds.
To make the jello, pour a cup of the sparkling rosé into a bowl and sprinkle the gelatin over it. Let it stand for 5 minutes while you bring the remaining rosé, honey and fruit purée to a boil. Once the mixture boils remove it from the heat and pour in the rosé-gelatin. Stir everything until it dissolves then pour it into champagne flutes or a glass of your choice.
You should be able to make 6 good size servings. If you’re having a large party I suggest making them shot glass size. The rosé jello will need to set up in the refrigerator for at least 4 hours. You can even make them the day before if you’re short on time the day of your party.
Before serving the pomegranate raspberry jello cups top them with whipped cream and garnish with the extra pomegranate arils and raspberries. Since the jello itself isn’t overly sweet, the whipped cream is a nice way to add additional sweetness without overpowering the dessert. This easy dessert is perfect for the rosé or champagne lovers and a wonderful way to toast the new year!
More Rosé and Champagne Desserts
- Arils from half of a pomegranate, plus extra for garnish
- 6 ounces raspberries
- 1 (750 ml) bottle sparkling rosé or champagne
- 4 1/2 teaspoons unflavored gelatin
- 1/4 cup honey or 1/3 cup granulated sugar
- 1/2 cup prepared whipped cream or desired amount for topping the jello cups
- In a blender or food processor, add the pomegranate arils and half of the raspberries. Purée until smooth and then strain out the seeds.
- Pour one cup of the rosé into a bowl and sprinkle the gelatin over the top. Let it stand for 5 minutes.
- In a medium saucepan, add the remaining rosé, honey, and pomegranate and raspberry purée. Stir together and bring the mixture to a boil. Once boiling remove it from the heat and add in the rosé gelatin mixture. Stir until the gelatin dissolves.
- Divide the mixture evenly into 6 champagne flutes or your choice of serving glass. Refrigerate for at least 4 hours or until set. You can also refrigerate overnight.
- Before serving top with desired amount of whipped cream and garnish with the remaining raspberries and pomegranate arils.
Amount Per Serving: Calories: 192Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 11mgCarbohydrates: 23gFiber: 3gSugar: 18gProtein: 3g