white wine sangria jelly shots

Posted by on May 31, 2013 in uncategorized | 5 comments

white wine sangria jelly shots

It’s been said many times by numerous food bloggers (including myself) that inspiration is gathered for individual posts through life experiences. This inspiration is then conveniently turned into the subject of our posts; whether it may be a strawberry cream cake that reminds us of childhood birthdays, a hearty winter soup that allows us to become reminiscent of long-drawn winter days spent doing homework, or a fresh spring salad that allows us to celebrate a hopeful beginning to a new and much awaited season.

white wine sangria jelly shots

But as we know, that’s not always the case. Inspiration is not always reachable, no matter how much you gaze at the beautiful life around you seeking for it. There are times when it simply leaves you and you shouldn’t blame yourself for it.

white wine sangria jelly shots

Sometimes you are compelled to dig for it. Sometimes you are urged to dig deeply for it. But you soon realize that you’re better off not forcing such creative awakening to come to you, because you know that it’ll return strongly when you least expect it. It will come back solidly and forcefully and you will know exactly what to do with it, even if you are unsure of its origin.

white wine sangria jelly shots

This week, I waited discretely and patiently. The little bit of inspiration that struck me made me wrap my head around white wine sangria jelly shots. I can’t really say why my mind got stuck to this idea, but it did.

white wine sangria jelly shots

white wine sangria jelly shots

I do believe that inspiration came in one form or another from some unknown place. Was it the fresh strawberries sitting on my kitchen counter that drove me in this direction? Was it the nice time I had with Mark the night before while sipping on a few glasses of refreshing white wine on the rooftop?

It doesn’t really matter. I’m just thankful that it came.

white wine sangria jelly shots

(Note: This recipe is in weight ounces, not fluid ounces. A scale is needed for this recipe).

White Wine Sangria Jelly Shots
Cook time
Total time
Serves: 44-80 jellies, depending on serving size
  • 1 cup finely chopped fruit (strawberries, apple, peach, and orange)
  • 1 oz (2 tablespoons) freshly squeezed lemon juice, plus 2 teaspoons
  • 1 oz (2 tablespoons) water
  • 2 oz (1/4 cup) freshly squeezed orange juice
  • 2 small mint sprigs
  • 3 thick strips of orange peel
  • 8 oz (1 cup) Riesling wine
  • 1 ¾ oz (about ¼ cup) brandy
  • 5 oz (1/2 cup + 2 tablespoons) sugar
  • 4 teaspoons agar agar powder
  1. 1. Place finely chopped fruit in a small bowl. Add 2 teaspoons of lemon juice to fruit. Stir to combine.
  2. 2. If using silicon molds, place molds over a baking sheet tray. This will allow molds to hold in place and be stable when moving them. Place a few pieces of finely chopped fruit on the base of the molds.
  3. 3. Combine water, orange juice, and 1 oz (2 tablespoons) of lemon juice in a small saucepan. Bring mixture to a simmer. Add 1 sprig of mint and strips of orange peel to mixture. Cover saucepan with a lid and infuse for about 15 minutes.
  4. 4. Muddle half the amount of the finely chopped fruit and the remaining sprig of mint in a cocktail shaker until the fruit and mint leaves release their juices. Add wine and brandy to cocktail shaker. Shake for approximately one minute and set aside.
  5. 5. Once infusion time is over, remove mint sprig and strips of orange peel from saucepan. Add sugar to sauce pan and bring mixture to a simmer.
  6. 6. Once mixture comes to a simmer, add a little bit of agar agar while whisking continuously until the entire amount has been added and dissolved. Bring mixture to a rapid boil. (Note: Bringing mixture to a simmer will not be enough in order for it to set later. Agar agar sets at a higher temperature than gelatin and requires a rapid boil in order for it to activate). Remove from heat.
  7. 7. Strain muddled mixture into saucepan so that it combines with water/sugar/orange and lemon juice mixtures. Stir to combine.
  8. 8. Pour mixture into a glass measuring cup or any appliance that eases pouring. Pour mixture into silicon molds or loaf pan.
  9. 9. Add additional finely chopped fruit to molds or loaf pan.
  10. 10. Place molds in refrigerator and rest for approximately 2 hours. To serve, simply unmold jellies and cut them into desired shapes.
Layer jellies in a Tupperware with parchment or wax paper separating each layer. Store in fridge for 2-3 days. You can also freeze jellies for about 2 months so that the fruit contained in them keeps longer, but the jellies themselves won't freeze due to the alcohol content.

Special equipment: Two 24-cavity flexible silicon molds or 1 lb loaf pan.

I used agar agar in this recipe. Agar agar is a “vegetarian gelatin” and it is derived from South East Asian seaweed. Agar agar is a traditional substitute for gelatin. The same amount of powdered agar agar can be substituted for powdered gelatin in a recipe. For example, one teaspoon of agar agar can be used in place of one teaspoon of powdered gelatin and vice versa. If you do not wish to use agar agar for this recipe, you may use powdered gelatin as well.

A cocktail shaker is recommended in this recipe. However, if you don’t have one, a tall container with a lid may work as well. Just be sure to hold the container tightly closed while shaking it.

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  1. Thank God the inspiration came! This is a brilliant creation (as anything containing booze is). Your photos are gorgeous – these jelly shots look like works of art! I can see myself easily slurping down more of these than I should.

    • Thanks Nancy! I will be honest…I got a tiny bit tipsy while recipe testing for this one. Hahaha.

  2. Just made these but two and a half four into the fridg and not setting up. I guess if they fail, I will just have to drink them!! LOL I used Peach Schnapps instead of the brandy. I don’t like Brandy, but otherwise followed the recipie to the T. I wouldn’t think that would change the “set-up” part. The alcohol content is about the same in both. It tasted fabulous so just hope they set up.

    • Hi SuLynn! I’m so happy you tried these white wine sangria jelly shots! However, I’m extremely sad that they’re not setting up for you. When using agar-agar it’s extremely important to bring it to a boil (not just a simmer) to activate it. In other words, if the agar-agar is not brought to a boil, it may not set and firm up. Did you bring it to a boil?

      The other thing is that this recipe (along with most of my recipes) is written using weight units, not volume units. Therefore, you will need a scale to follow this recipe. Using volume ounces on the side of a measuring cup will not give you the same results. You would have to weigh the ingredients using ounces to get the same results. Did you use weight ounces? I hope so :)

      I’m in the process of converting all of my recipes to volume units because a lot of people prefer that method. If you don’t own a scale, I can convert all these measurements from weight units to volume units for your convenience.
      Please let me know if your jellies set up and what you think the problem is.

    • Hello again SuLynn! I rewrote the recipe so that it shows both weight units AND volume units. I wish I had done this sooner, but hopefully this will help in the future if you decide you want to try this recipe out again. I think that maybe you followed the original recipe using fluid ounces when it was meant to be followed in weight ounces. Do you think that was the problem? Hopefully this can give us some clarification.


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