Sangria Bites

A couple weeks ago, I posted about Manhattan Drops, which are basically a sophisticated version of jello shooters. I got the recipe from Food & Drink Magazine and along with the Manhattan Drops, there were recipes for Cucumber Rose Gin and Tonics, White Russian Bars, Cosmopolitan Meltaways and Sangria Bites. Since the Manhattan Drops went over so well, I thought I’d give one of the other recipes a try and decided on the Sangria Bites, mainly because I had most of the ingredients on hand.

If you want to be classy, serve the Sangria Bites in individual spoons, topped with a little lime zest. If you want to go the trashy route, make them in one big pan, hand everyone a spoon and let them dig in. Although the alcohol content in these isn’t as potent as the Manhattan Drops, after enough of them, no one will care how they’re served.

Given the success of these two recipes I think I’m going to venture out on my own and start turning all my favourite drinks into jellies. I’m going to make jellied drinks the new black. Next up on my list to make? Mojito jellies. You know you want some.

Sangria Bites, (Adapted from Food & Drink, Spring 2009)

1 ½ cups lime simple syrup, (equal parts sugar and water, infused with the zest of 3 limes)

3 packages (7g each) unflavoured gelatin crystals.

2 cups Spanish red wine

½ cup Grand Marnier

Extra lime zest for garnish

Pour the simple syrup into a small saucepan. Sprinkle gelatin overtop and stir to combine. Let stand until gelatin softens, about 2 minutes. Place this mixture over low heat and stir, gently splashing around the sides of the pan until all the gelatin has dissolved. Do not boil.

Stir the win and Grand Marnier into the gelatin mixture. Stir slowly for 1 minute. Pour into an 8 inch glass baking dish. Refrigerate for 2 hours or until very firmly set.

Cut the jelly into cubes and serves with a little lime zest on top.