Ingredients
Method
- Juice the blood oranges to obtain 1.5 cups of pulp-free juice, straining it through a fine-mesh sieve.
- Bloom the gelatin in a small bowl with 1/2 cup of cold water for 5-10 minutes.
- In a medium saucepan, gently heat the blood orange juice and sugar until the sugar dissolves, without boiling.
- Remove from heat and add the bloomed gelatin, whisking until fully dissolved.
- Allow to cool for 5 minutes, then gently fold in the chilled Prosecco.
- Pour the mixture into serving containers and chill in the refrigerator for at least 4-6 hours until set.
- Garnish with blood orange segments and fresh mint before serving.
Notes
Ensure to bloom gelatin properly for a smooth texture. Use a dry Prosecco for the best flavor balance. Jelly can be made up to 2-3 days in advance.