New This Month

Sparkly Champagne Gelatin


For grown-ups only, our Champagne Gelatin, paired with fresh whipped cream, will delight the young at heart and sophisticated of palate. (Use rose Champagne for a pink hue.)

  • Servings: 24

Source: Martha Stewart Weddings, Fall 2010


  • 12 cups brut Champagne or sparkling wine (4 bottles)
  • 2 cups sugar
  • 8 envelopes unflavored gelatin
  • Whipped cream, for serving


  1. Bring 6 cups Champagne and the sugar to a boil in a medium pan, stirring to dissolve sugar. Remove from heat; let cool. Mix remaining 6 cups Champagne and gelatin in large bowl. Let stand until softened. Stir in sugar mixture. Chill until set, at least 6 hours or overnight. Scrape gelatin with a serving spoon, and place in serving bowl; serve with whipped cream.

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