Strawberry-rhubarb sangria jellies

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PREP TIME

15 min

TOTAL TIME

6 hrs 15 min

Serves

6 to 8

Strawberry-rhubarb sangria jellies

Photo, Erik Putz.


Ingredients

  • 2/3 cup granulated sugar
  • 2/3 cup water
  • 1 1/2 cups coarsely chopped rhubarb
  • 1 cup coarsely chopped strawberry
  • 2 tbsp lemon juice
  • 2 7-g pkgs powdered gelatin
  • 1 750-mL bottle chilled rose wine
  • 1 cup club soda
  • sliced strawberries

Instructions

  • SYRUP: Combine sugar, water, rhubarb and strawberries in a medium saucepan. Boil over medium-high until the fruits turn mushy when pressed, 8 to 9 min. Strain, using the back of a spoon to press liquid out of fruit. Cool completely. Will keep, refrigerated, up to 1 week.
  • ONCE syrup is strained, add lemon juice and stir in gelatin until dissolved. (It will foam.) Stir in wine and club soda. Add a few sliced strawberries to glasses or ramekins, then top with sangria jelly mixture. Refrigerate until softly set, about 6 hr (preferably overnight).

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