Recipe

Not Your Grandma’s Jell-O Mold: Summer Fruit Rosé

Name: Not Your Grandma’s Jell-O Mold: Summer Fruit Rosé
Ingredients: Vegetable oil for greasing the mold; 7 sheets gelatin, broken into small pieces; ½ cup white grape juice; One 750 ml bottle fine-quality rosé wine; ⅓ cup strained fresh lemon juice; 3 tbsp. Grand Marnier; ¼ cup sugar; ½ cup fresh raspberries; 8 large fresh strawberries, hulled and quartered; 2 red plums, pitted and cut lengthwise into ¼-inch slices; 2 peaches, peeled, pitted, and cut into ¼-inch slices; ½ teaspoon edible pink glitter

Rosé all day? Save a slice for us.

Recipe by Judith Choate and Peter DiMario

August 28, 2024

Photo: Eric Medsker

To me, nothing says summer more than a chilled glass of rosé wine and a bite of luscious summer fruit. My summer highlights always take place on the beach spending time with friends and sipping our favorite French rosé. This summer recipe is the perfect addition to a backyard barbecue or a casual lunch by the pool. —Judith Choate, from her new cookbook, Jiggle!: A Cookbook: 50 Recipes for Sweet, Savory, and Sometimes Boozy Modern Gelatins.

Get the recipe below, and get the recipe for watermelon margarita bites here.

Ingredients

Summer Fruit Rosé (Yield: One 1-quart mold)
- Vegetable oil for greasing the mold
- 7 sheets gelatin, broken into small pieces
- ½ cup white grape juice
- One 750 ml bottle fine-quality rosé wine
- ⅓ cup strained fresh lemon juice
- 3 tbsp. Grand Marnier
- ¼ cup sugar
- ½ cup fresh raspberries
- 8 large fresh strawberries, hulled and quartered
- 2 red plums, pitted and cut lengthwise into ¼-inch slices
- 2 peaches, peeled, pitted, and cut into ¼-inch slices
- ½ teaspoon edible pink glitter

Preparation

Prep the mold: Lightly coat the interior of a 1-quart mold with vegetable oil. Set aside.
Make the rosé gelatin: Place the gelatin pieces in a small saucepan. Add the grape juice and set aside to bloom for 10 minutes.
Add the wine to the gelatin and place over low heat. Cook, stirring constantly, until the gelatin has dissolved completely, about 4 minutes. Add the lemon juice, Grand Marnier, and sugar and continue to cook, stirring, until the sugar has dissolved completely, about 3 minutes.
Remove from the heat and pour through a fine-mesh sieve into a medium bowl. Transfer the bowl to the freezer and, stirring occasionally, let chill until beginning to thicken, about 45 minutes.
Remove the bowl from the freezer and gently stir in the fruit and glitter. You want them to stay suspended in the gelatin so do not overmix. Spoon the thick mixture into the prepared mold. Refrigerate until completely set, about 3 hours or up to 24 hours.
Unmold the gelatin: Remove the mold from the refrigerator. Place the mold in a bowl of hot water for 15 to 30 seconds to loosen. Watch carefully as you do not want the gelatin to begin melting. Remove the mold from the water and wipe the exterior dry. Place a serving plate over the mold and quickly invert the mold onto it. The gelatin should pop right out.
Serve immediately.