Eating Champagne….

Yes! You read it correctly…I am serious about the Eating bit…

Inspired by Master Chef Australia I tried my hand at Champagne Jelly with Blueberries & Pomegranate… and it turned out fantastic!

This is a grown-up version of jellies that makes a light and sophisticated dessert and is ideal for dinner parties….

You should try it too…great for a potluck dinner….


  • 2 cups of champagne or sparkling white wine
  • 1 Tbsp of powdered gelatine
  • 3/4 cup of castor (berry) sugar
  • 1/2 cup of pomegranate arils (seeds)
  • 1/2 cup of blueberries
  • Serves 4
Fruit Champagne Jelly


  1. Boil some water. Place gelatine powder in a small bowl. Add 2 1/2 tablespoons of boiling water to the powder and stir to dissolve completely.
  2. Heat castor sugar and champagne in a small saucepan over a low heat. Stir with a wooden spoon to dissolve sugar completely. Remove from heat and set aside.
  3. Stir dissolved gelatine into the champagne mixture. Stir over a low heat for 30 seconds. Remove from heat and leave mixture to cool for 5 minutes.
  4. Divide half of the blueberries and pomegranates amongst 4 serving glasses. Pour a little of the jelly mixture over the berries in each glass. Place in the fridge and set for 1 1/2 hours. Make sure you keep the remaining jelly mixture at room temperature while the jelly glasses set.
  5. Once jelly glasses are set, pour remaining jelly mixture evenly into each serving glass and set for a further 2 hours.
  6. Serve chilled.


  • The jelly can be made with champagne or for something more economical, use sparkling white wine.
  • This is a dessert that can be made the day before and should be served chilled. Please note that it takes at least 3 1/2 hours for the jelly to set.
  • I use powdered gelatin in this recipe however it also comes in the form of ‘leaves’. If you’re using leaves, then the measurements will be slightly different so make sure you follow the instructions on the packet.




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