Gelo di Prosecco

016Prosecco, an Italian sparkling wine, is made from grapes in the northern Veneto region of Italy and is the perfect celebratory wine.

It is crisp, clean, light and refreshing, with a bubbly personality. Combined with the nectar of white peaches, Prosecco is used to make Venice’s most famous cocktail, the Bellini.

I like to serve this, not-for-children, gelatin treat for “special” brunches. Anniversary parties, birthdays and Mother’s Day are great occasions to serve this light, refreshing, dessert with FUN written all over it … in a classy kind of ¬†way.




  • 1-1/2 cups water
  • 2/3 cup confectioners’ sugar
  • 1 lemon (for zest and juice)
  • 4 teaspoons unflavored powdered gelatin
  • 1-3/4 cups Prosecco
  • 3/4 cup fresh raspberries
  1. Zest the lemon, then cut in half and juice.
  2. In a medium saucepan, combine the water, confectioner’s sugar and lemon zest. Cook on medium-heat until sugar dissolves.
  3. Remove from heat, let cool completely.
  4. In a small bowl, add the lemon juice and sprinkle the gelatin over the juice. Let stand (without stirring) for 4 minutes. It looks thick, but it will dissolve in the next step.
  5. Place the bowl over a pot of gently boiling water, whisk until gelatin dissolves.
  6. Add the gelatin to the simple syrup, then add the Prosecco, stirring gently to mix well. (I have also used Moscato D’Asti)
  7. Using 6 champagne flutes, (or pretty glasses) fill evenly with the berries, then fill the glasses with the liquid (I transferred it to a liquid measuring cup first for easier pouring).
  8. Refrigerate until set (about 5 hours).
  9. Serve with spoons that reach the bottom of the flutes.




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