Sparkling Shiraz jelly with frosted grapes recipe

(38 ratings) has lots of quick and easy food recipes like this sparkling Shiraz jelly with frosted grapes from Woman's Weekly. Find out more recipes at

  • healthy
Cost RangeNot
Nutrition Per PortionRDA
Calories145 Kcal7%

An elegant dinner party dessert made with sparkling Shiraz wine. It's easy to make and you'll impress your guests!


For the jelly

  • 150g (5oz) caster sugar
  • Pared rind and juice of 1 lemon
  • 8 sheets gelatine
  • 75cl bottle sparkling shiraz wine

For the decoration

  • 1 medium egg white, lightly beaten
  • Few red or black grapes, broken into small bunches
  • Caster sugar
  • 6-8 individual serving glasses




  1. To make the jelly, pour 450ml (¾ pint) water into a saucepan and add the sugar and lemon rind. Place the pan over a low heat and stir until the sugar dissolves, then increase the heat and bring the mixture to the boil. Boil the syrup rapidly for 2-3 mins, then remove the pan from the heat and leave to infuse for about 10-15 mins.
  2. Place the gelatine sheets in a bowl and cover them with cold water and leave them until they have softened.
  3. Strain the warm lemon syrup into a bowl. Pour the lemon juice, through a strainer, into the syrup. Lift the bloomed gelatine out of the water, squeezing out any excess water, and add gelatine to the warm syrup. Stir until the gelatine dissolves. If the syrup is too cool, you might need to warm it slightly. Leave the syrup until it starts to thicken and is on the point of setting, then pour in the sparkling shiraz wine. Pour the jelly into the serving glasses, and spoon any froth on top of them. Place the jellies in the fridge to set.
  4. To frost the grapes for decoration, brush a little egg white over the lower half of each grape and sprinkle over some caster sugar. Place the grapes on a sheet of baking parchment until they are dry. Arrange the grapes on the jellies just before serving.
Top Tip for making Sparkling Shiraz jelly with frosted grapes

The frosting of the grapes is done using raw egg white. If you're concerned about this, edible glue can be used as a substitute - this can be bought from cake-decorating supply shops. Note that this dessert is not suitable for freezing.

Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies