Pink Champagne Jelly

If you find yourself with some left over bubbles, or flat MCC, then make this pink champagne jelly.

Pink Champagne Jelly

Some wine estates have had our support since we moved to the Helderberg in 2001. Eikendal has been one of them. I just love their Brut Rosé and bought cases at a time. Then, at the beginning of 2010 I went to top up and was told “sorry, we no longer make this”. The lady who I always get my stock from told me she would call me if they got any in. So, I waited – and shopped elsewhere for the pink bubbly I love. In October of 2010 my friend Chantelle told me that Eikendal were having a competition for the Helderberg Wine Festival. Everyone who purchased a bottle of wine / bubbly would be entitled to enter their competition to win a night at the lodge. The Saturday of the festival, Chantelle called to tell me she had a case of pink bubbly for me 🙂 They had ‘found’ some. Not to miss out on all the stock they have on the Sunday we made a stop at Eikendal. We entered the competition to win a night at the lodge and tasted some wine. While trying to make a purchase, we were ‘pushed aside’ while 3 other people were dealt with. I waited patiently for what should have been my turn first in order to ask whether there was anymore pink bubbly to be told “sorry, your friend took the last ones”. How on earth she knew Chantelle was my friend is beyond me. She did however offer to call me if anymore came in, and so I left her my details.

Today’s inspirational recipe from Lavender and Lime ♥ Pink Champagne Jelly ♥ #LavenderAndLime Share on X

There was another competition running – spend R550 and stand a chance to win 6 bottles of their flagship wines. So, I spent over R550 and put my name in the draw. The following Monday an email arrived in my inbox

congratulations Andy ~ Your name was drawn in our competition

taking this to be a typo: Andy instead of Tandy, I drove back to Eikendal on Wednesday to collect my winnings. The same lady told me no, this email does not mean you won it was sent to all the entries – WTF? (sorry, I need to use this type of language here). How can you send a group email of this nature?

So, to say sorry for the inconvenience I was given a bottle of …..

yup, you guessed it right! Brut Rosé. The same item they supposedly had none left of.

Now, my first disappointment is obviously not winning the competition, but the second disappointment is that I was told an untruth (lie being such a strong word). There is more of the Brut Rosé – and I would have bought all of it given the opportunity.

I have been saving this bubbly for special occasions and a few weeks ago, the occasion arose. But, when I opened the bottle it was flat. I was so disappointed but in order to make sure it was not wasted I capped the bottle and set it aside to use in my kitchen. Then I remembered seeing a recipe for jelly that used pink champagne in the Taste magazine, and so I decided to use it for that.

Pink Champagne Jelly
Pink Champagne Jelly
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Pink Champagne Jelly

Recipe Category: Dessert
Makes enough for: 2 people
All Rights Reserved: Adapted from Taste magazine page 118 October 2011 issue 66


  • 2 damask rose herbal tea buds
  • 60 mls water
  • 310 mls rosé champagne
  • 80 mls fructose
  • 1 quill cinnamon
  • 3 leaves gelatine


  • Bring the water to the boil
  • Add the rose buds and reduce to a simmer
  • Simmer for 5 minutes before adding the champagne
  • Add the fructose and stir until dissolved
  • Simmer while you prepare the gelatine by covering with cold water and leaving for 5 minutes
  • Remove the champagne from the heat
  • Squeeze the excess water from the gelatine and add to the champagne
  • Stir well until the gelatine dissolves
  • Pour the jelly into glasses and refrigerate overnight to set

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41 thoughts on “Pink Champagne Jelly

  1. oooh yum yum, ar0e the rose buds those beautiful ones that open when you add the hot water? if so where do you get yours?

    1. They are! I got mine at the Good Food and Wine Show – but they have a website which I will send to you when I get home 🙂

  2. When I saw the blog header I found myself thinking…maybe I´d rather just drink the champagne but now I see why you made it and I bet it was gorgeous! What a bizarre way for the winery to treat clients though. WTF indeed!

    1. I would not really want to make this with perfectly good champagne, but I might just with some lovely new bubbles I have found 🙂

  3. Ok, I think your recipe for pink champagne jelly sounds lovely, and I’m going to give it a go. But I’m annoyed at the way you’ve been treated! And all this from a winery that you’ve supported for over a decade! :-/

  4. You have been treatened badly here! 🙁
    Too bad tha the Brut rosé wasn’t bubbly & sparkling & you used it up nicely in thei divine dessert! I must try this soon! 🙂

  5. Sorry about your ordeal with the champagne lady,how could they sent e-mails to all people lying to them,:-(
    I’m sure the jelly is delicious:-)

    1. I am not sure if the bubbles do have an effect – I will have to try it with champagne that has not gone flat like this one had 🙂

  6. This should be called the sad face pink champagne jelly! I would have been so mad!!! I’m glad something good came from it, the jelly sounds wonderful. 🙂

  7. Tandy, thanks for stopping by my blog and I see that silly box is there, but it is NOT auto-checked, so your subscribers can choose to see follow-ups. Best of both worlds, and good on you.

    Now about this champagne business… I can’t follow a recipe to save my life, but between your story (and that was a lie, c’mon, let it out, ha ha) and the picture of your delicious concoction, all I can say is, I’m normally a beer kind of girl, but I would convert! Best, Amy

    1. Hi Amy, thanks, I did what you said and it just happened that the unchecked box was there! I wonder what beer jelly would taste like, that could be a challenge for me 🙂

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