Honeyed Wine and Grapefruit Cocktail
1 packet unflavored gelatin
1 cup sweet rosé or blush wine
½ cup water
1+ tablespoon honey
1 small can of ruby red grapefruit
1. Add packet of gelatin to cold water and let sit for about five minutes as it blooms.
2. When gelatin is fully hydrated, combine with wine and microwave for about one minute in 30-second intervals. The liquid should be warm enough to dissolve the gelatin, but not hot or boiling.
3. Stir honey into warm liquid and stir until it dissolves.
4. Pour into molds and let chill until gelatin congeals.
5. Before unmolding, add canned grapefruit slices to sherbet cups. Prior to serving, garnish with additional slices as desired.
Comments: This gelatin has both fruit and alcohol, so I’m calling it a cocktail.
I’m really proud of this recipe. It looks fancy but isn’t fussy, and it has a sophisticated flavor profile without requiring a long list of ingredients. It’s the perfect addition to an elegant evening.
While I would be thrilled for you to use the exact amounts specified above, much of this recipe is about personal preferences. Want to use more wine? Substitute wine for some or all of the water. Want to use your favorite wine? Go for it! I used White Zinfandel, a family favorite that flows in abundance at wedding, wakes, and holidays.
As we’ve all heard, presentation is very important. For this recipe, the use of smaller molds gave me a serendipitous advantage to the plating process. Gelatin releases quickly from metal molds of this size, and I find it difficult to control additional melting. During unmolding, this usually undesirable liquid worked in my favor as it filled the crevices created within the grapefruit bases. After an additional hour of refrigeration to set the gelatin, the mini-masterpieces were more secure in their serving dishes, and the grapefruit perfectly enveloped.
I hope that you experiment with this recipe at your next event. It’s up to you to decide whether this is an aperitif, a palette cleanser, or a dessert!
Don't Break the Mold 