Sparkling Tea Jellies will add a classy pop of fizz to your 4th of July celebrations. After you’ve had your fill of BBQ and picnic fare, these gelatins make a refreshing, light dessert–like an enlightened version of jello shots!
Yamamotoyama’s Apple Sencha mingles nicely with the grapey wine base and also helps to taper any harsher alcohol notes. The tea reminds me of biting into a fresh, crisp apple–not too tart and not too sweet. It’s just perfect in this recipe.
In a pinch, a plain, unflavored green tea will also work well. Whichever tea you use, try steeping it on the lighter side to minimize bitter notes. Ideally, it should taste light and bright with a hint of fruit.
Work quickly to retain those tiny bubbles in the jello. Instead of warming up the wine itself, the freshly steeped, hot green tea helps to dissolve the bloomed gelatin. Any just-ripe fresh fruits taste great here, including pitted fruits like peaches, plums and apricots.
A pretty teacup or glass will make all the difference when it comes to serving. But be careful with how much liquid the vessel holds–although they look harmless, these Sparkling Tea Jellies are surprisingly strong!
Makes 6-8 servings.
|- 3 cups (1 bottle) sparkling white wine, like Prosecco|
|- 2 Tbsp powder gelatin|
|- 2 bags of Yamamotoyama’s Apple Sencha, brewed in 1 cup water at 175 degrees F for 3 minutes|
|- 1/2 cup sugar||- 1 cup apple juice|
|- 2 cups berries||- whipped cream, to serve|
1. Measure out a 1/2 cup of sparkling wine, then mix the gelatin in it. Set aside to bloom.
2. Pour the freshly-brewed, hot tea in with the bloomed gelatin. Mix well until the gelatin is dissolved.
3. Combine the wine with the tea-gelatin mixture. Mix in the sugar and apple juice.
4. Distribute the berries into the cups. Pour the gelatin mixture into the cups. Let chill for at least 4 hours. Top with whipped cream and more berries to serve.