Wild hibiscus Champagne jelly cocktail

Wild hibiscus Champagne jelly cocktail

  • Prep:
  • Cook Time: 8 hr
  • Total: 8 hr
  • Serving: Makes 6

Jiggly jelly cocktails -- also known as solid cocktails -- are a fun addition to any get-together. Going beyond the JELL-O shots of your college days, this wild hibiscus Champagne jelly cocktail is delicious, elegant and worthy of nibbling.

Solid cocktails may be served as an impressively unique after-dinner dessert, or arranged on the bar or appetizer buffet at your next cocktail party.


  • 1-2/3 cups Champagne or sparkling wine
  • 1 jar wild hibiscus flowers in syrup
  • 1/2 cup water
  • 5 gelatin leaves or 3 teaspoons gelatin powder
  • Whipped cream, dark chocolate curls and maraschino cherries for garnishing


  1. Add the Champagne, or sparkling wine, to a mixing bowl. Pour 1/2 cup of the hibiscus syrup (no flowers) into the wine.
  2. In a small saucepan, over low heat, warm the water and dissolve the gelatin. Do not boil. Pour the water mixture into the wine through a sieve and stir.
  3. Place one wild hibiscus flower into each of the six Champagne flutes or fancy glasses. Pour the jelly mixture into the glasses until they are 2/3 full.
  4. Refrigerate overnight to set. When ready to serve, top each cocktail with a small swirl of whipped cream, a few dark chocolate curls and a maraschino cherry.


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