Use a fruity unoaked rose wine or pink Zinfandel for this refreshing jelly mold.
2 lbs of strawberries, sliced
1 bottle of rose wine
2 strips of lemon rind
2 strip of orange rind
3/4 cup of sugar
3 packages (each 7 gms) unflavoured gelatine
Strawberries for garnish
In a large saucepan, bring sliced strawberries, wine, lemon and orange rind, sugar and 1 cup of water, stirring to boil. Reduce heat. Simmer until strawberries are falling apart – about 10 minutes.
Meanwhile, in another saucepan, sprinkle gelatine over 1/3 cup of water, let stand for 5 minutes. Heat over low heat until gelatine is dissolved. Strain strawberry mixture through cheesecloth-lined fine sieve into gelatine, discarding solids. Stir to combine.
Pour into 6 cup jelly mold, cover loosely and refrigerate until set, about 8 hours. Dip mold into warm water for a few seconds to loosen, cover with inverted platter and turn out.
Garnish with strawberries as desired.
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