Pomegranate Champagne Punch Gelatin

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Pomegranate Champagne Punch Gelatin
Victoria Belanger

Serve up something unique at your New Year's Eve party this year, a gelatin twist on the classic celebratory beverage! This beautiful and bubbly gelatin punch is made with champagne, orange liqueur, pomegranate juice and has mandarin orange slices suspended throughout. This fun dish is sure to impress your guests as they ring in the New Year.

What You'll Need
Victoria Belanger

What You'll Need

To create this jiggly punch you will need: 3 tablespoons of unflavored gelatin powder, 3/4 cup cold water, 1 1/4 cups boiling water, 1/2 cup sugar, 1/2 cup pomegranate juice, 1 1/2 cups cold sweet champagne, 1 cup orange liqueur or triple sec , 1 cup mandarin orange segments and a 5 cup gelatin mold.

Dissolve the Gelatin
Victoria Belanger

Dissolve the Gelatin

Evenly sprinkle the unflavored gelatin over cold water in a medium-sized bowl and allow the gelatin to absorb the water for two minutes. Then, whisk the boiling water into the gelatin until it is fully dissolved.

Add the Ingredients
Victoria Belanger

Add the Ingredients

Whisk in the sugar until fully dissolved. Stir in pomegranate juice, champagne and orange liqueur.

Check the Consistency
Victoria Belanger

Check the Consistency

Refrigerate the mixture for about 45 minutes until slightly thicken to the consistency of a gel. This is important so that the mandarin orange slices can be suspended in the gelatin and not float to the top or sink to the bottom. Fold in mandarin orange segments.

Into the Mold
Victoria Belanger

Into the Mold

Spoon the mixture into a 5 cup mold. Refrigerate overnight until firm.

Unmold your Masterpeice
Victoria Belanger

Unmold your Masterpeice

To unmold, dip the mold in warm water up to, but not over the rim. Keep it submerged for about 15 seconds.

Serving
Victoria Belanger

Serving

Moisten a serving plate so you can slide then mold and center it on the plate after it has been unmolded and place the plate upside down over the mold. Hold the mold and the plate together and invert. Shake slightly to loosen the gelatin. Pull the mold away carefully. If the gelatin does not release easily, repeat the steps.

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