Sunday

Sangria bites... so much fun!


Remember Jello shots back in college? Good times, good times. Now that you're all grown-up, you can enjoy this sophisticated version of wiggly-giggly goodness that is 'oh, so chic' when presented on a small spoon (like in the photo). What a great way to 'shake' things up at your cocktail hour!
Sangria Bite
Sangria Bites, (Adapted from Food & Drink, Spring 2009)
1 ½ cups lime simple syrup, (equal parts sugar and water, infused with the zest of 3 limes)
3 packages (7g each) unflavoured gelatin crystals.
2 cups Spanish red wine
½ cup Grand Marnier
Extra lime zest for garnish
Pour the simple syrup into a small saucepan. Sprinkle gelatin overtop and stir to combine. Let stand until gelatin softens, about 2 minutes. Place this mixture over low heat and stir, gently splashing around the sides of the pan until all the gelatin has dissolved. Do not boil.
Stir and add in Grand Marnier into the gelatin mixture. Stir slowly for 1 minute. Pour into an 8 inch glass baking dish. Refrigerate for 2 hours or until very firmly set.
Cut the jelly into cubes and serves with a little lime zest on top.
Thanks to my Friend Ashley for forwarding this my way!
Photo and recipe from Jumbo Empanadas

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