If you’re looking for a light, make-ahead dessert that feels fancy without the fuss, these Sparkling Fruit Gelées are it. Think “grown-up gelatin cups” with real fruit, a gentle fizz from sparkling rosé grape juice, and a bright finish from The Olive Leaf Lemon Balsamic. They set up in champagne flutes or stemless wine glasses and chill until party time—perfect for showers, holidays, or an easy weeknight treat.

Ingredients

• 3 1/2 tsp unflavored gelatin
• 2 2/3 cups Welch’s Sparkling Rosé Grape Juice Cocktail (non-alcoholic)
• 2/3 cup sugar
• 4 tsp The Olive Leaf Lemon Balsamic
• 2 cups sliced strawberries
• 1 1/3 cups fresh blueberries
• 1 cup fresh raspberries

Directions

1. Bloom the gelatin: In a small saucepan, sprinkle gelatin over 2/3 cup sparkling rosé. Let stand 5 minutes.
2. Dissolve: Set pan over low heat and cook, stirring constantly, about 5 minutes until gelatin fully dissolves. Remove from heat.
3. Make the syrup: In a second saucepan, combine sugar and another 2/3 cup sparkling rosé. Cook over medium heat about 5 minutes, stirring often, until sugar dissolves.
4. Combine: Off the heat, stir in the remaining 1 1/3 cups sparkling rosé, then whisk in the dissolved gelatin and Lemon Balsamic until smooth.
5. Assemble: Divide liquid among 6–8 champagne flutes or wine glasses. Gently add the berries so they’re suspended.
6. Chill: Refrigerate at least 6 hours or overnight until set. (Gelées set more slowly than regular gelatin—be patient.) Serve cold.

Tips & Variations

• Extra sparkle: Right before serving, top with a few fresh berries and a tiny drizzle of Lemon Balsamic.
• Citrus swap: Try Cara Cara Orange Vanilla Balsamic for a creamsicle vibe.
• Vegan option: Replace gelatin with agar-agar powder (follow package ratios for 3 cups liquid).
• Adult version: Substitute part of the sparkling juice with chilled prosecco just before pouring into glasses; set time may vary.

Serve With

Shortbread cookies, lemon bars, or a cheese board for a light finish to dinner.