LIVE LOUDLY

LIVE LOUDLY

NECTAR BURST PALOMA JELLIES

Makes

One cocktail

It’s Giving

Your Pinterest board come to life

Pair with

Wearing something impractical but iconic

  • 600ml cranberry juice 

  • 1.5 tsp sugar

  • 30g gelatin

Ingredients

  • 650ml grapefruit juice

  • 650ml Nectar Burst Pinot Gris

  • 2 Tbsp sugar

  • Juice of 2 limes

  • 40g gelatin (3.5tbsp)

Paloma Base

Method

First things first, pour yourself 100mls of Nectar Burst Pinot Gris and drink, you’ll use the rest of the bottle in the jelly.

Cranberry Flowers

Pour 80mls of cold cranberry juice into a bowl. Sprinkle with 30g gelatin powder and leave for 10 minutes to bloom. 

Heat remaining cranberry juice and sugar on the stove until almost boiling and mix into bloomed gelatin.

Grease a 20x20 cake tin very lightly with oil spray then wipe with a paper towel to only leave a thin layer of oil.

Pour in cranberry mix and set in the fridge for 1 hour.

Once set, use flower cookie cutters while the jelly is still in the tin to cut out. Once done, pour warm water around the edges of the tin to loosen the jelly from the base. Wash the tin and re-oil as before. Add flowers into the bottom of the tin.

Paloma Base Method

Pour 200ml of cold grapefruit juice into a bowl. Sprinkle with 40g gelatin powder and leave for 10 minutes to bloom. 

Heat up remaining grapefruit juice (450ml), sugar and limes until almost boiling, add bloomed gelatin and gently stir (try not to create bubbles), until gelatin has completely dissolved.

Immediately after, add 650ml Nectar Burst Pinot Gris and stir until gelatin is fully dissolved. Cool to room temp.

Pour a thin layer of your room temp paloma base over the jelly flowers and set it in the fridge for half an hour to secure flowers in place.

Once that’s set, add remaining paloma base and set in the fridge for 3-4 hours or overnight.

Pour warm water around the edges of the tin to loosen the jelly from the base and use a warm knife to cut into squares.

*FUN TIP If you want to colour the centre of your jelly flowers, remove ⅛ cup of paloma jelly while still warm and add to a small squeezy bottle. Add 1 drop of yellow gel food colouring. Shake the bottle and gently add this colour to the centre of the flowers. Refrigerate this for 10 mins before moving on to the next step.

Made with

Nectar Burst Pinot Gris

Unleash your inner social butterfly and let your wild heart run free. Nectar Burst Pinot Gris is bursting with flavours of ripe pear and stone fruit, this crisp and refreshing wine is the perfect addition to any happy hour, backyard BBQ, or spontaneous party with friends. Let the good times roll.