Champagne Jello Grape FlutesNicole Presley
I call it my lucky tradition… at the stroke of midnight on New Year’s Eve, going into New Year’s Day, I eat twelve grapes. My family members also eat 12 grapes, each grape representing the months of the year ahead. Here’s the rules: The amount of luck is determined by how many sweet grapes you eat. If there are a few sour grapes then this is a pre-indicator that there will be a couple of bad months sprinkled throughout the year. Let’s hope for the sweet grapes.
I know this is a tradition that started in Spain, but many Mexican people have adopted it as their own. My family not only eats the grapes at midnight, we eat them throughout the night. Here is a lovely grape dessert that is perfect for New Year’s Eve… Champagne Jello grape flutes!
Grape Toast 1 of 10
Celebrate grapes all night long this New Year's Eve with these champagne jello grape flutes!
What You’ll Need 2 of 10
This celebratory dessert is easy to make and only calls for a few ingredients.
Flutes 3 of 10
Fill your flutes 3/4 of the way with grapes.
Sugar Baby 4 of 10
Pour the sugar in to a small pot.
Bubbly 5 of 10
Pour the champagne into the sugar.
POP 6 of 10
Add the soda pop to the champagne / sugar mixture. Place over a medium flame and heat.
GELATINE 7 of 10
Once the sugar is dissolved in the champagne mixture and it has come to a slight boil, remove from flame and add the knox gelatine to the mixture. Mix to completely dissolve.
Fill Em Up 8 of 10
Pour the champagne/gelatine mixture into the grape filled flutes and place in the fridge.
Toppers 9 of 10
Top with a dollop of whipped cream and a grape. Serve with a spoon.
Lucky New Year 10 of 10
Serve these champagne jello grape flutes at your party and wish your guests good luck!
Ingredients for champagne jello grape flutes:
- grapes (seedless)
- 1 – cup sugar
- 1 – bottle champagne
- 1 – 7-up
- 2 – packs of knox gelatine
- whipped cream
- Line up 12 champagne flutes, and fill them with grapes. Set to the side.
- In a small pot over a medium flame add in sugar, champagne, and 7-up. Mix until mixture heats up and sugar dissolves.
- Remove from heat and mix in knox gelatine. Mix until gelatine dissolves completely.
- Let the champagne/gelatine mixture cool for about 10 minutes.
- Then equally pour the liquid among the flutes.
- Place the flutes in the fridge for a minimum of 5 hours or overnight.
- Top with whipped cream and serve with a spoon.
For more recipes from Nicole Presley click over to her blog: Presley’s Pantry
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