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Wine Jello

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Wine gelee is the fancy name!

Growing up with a giant German family in San Francisco, wine jello was always around for the holidays.  I actually can’t have pumpkin pie without it.  We serve a slice of pie, with a scoop of wine jello next to it, both covered in freshly whipped cream… and yes, even the children ate it too.  As a kid, the trick was to get equal parts wine jello and whipped cream on your spoon.  As an adult, I find it a refreshingly clean way to enjoy a decadant dessert.  If you appreciate Sauv Blanc, then at least give it a try!

Wine Jello
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Use a decent Sauv Blanc- nothing too expensive, but still tastes nice.
  • ⅔ cup sugar
  • ¼ tsp salt
  • 2 cups dry white wine (Sauvignon Blanc)
  • ½ cup lemon juice
  • 2 envelopes of unflavored gelatin (Knox)
  • 1 cup cold water
  1. Combine sugar, salt, wine and lemon juice in a pot and heat, do not boil.
  2. In a separate bowl, combine cold water and gelatin.
  3. Add to Warm wine mixture.
  4. Heat until warm again.
  5. Pour into glass serving bowl (or jello mold)
  6. Chill until firm
  7. Serve with dollop of freshly whipped cream.

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