James Carrier Photo by: James Carrier

Berry-Muscat Wine Goblets

Notes: Use a plain sweet Muscat wine such as Bonny Doon Vineyard's Vin de Glacière, or an Orange Muscat wine such as Quady Winery's Essensia.

Sunset MAY 2001

  • Yield: Makes 4 servings


  • 1 cup white grape juice
  • 1 envelope unflavored gelatin
  • 2 tablespoons sugar
  • 1 cup Muscat dessert wine (see notes)
  • 1 1/2 cups sliced strawberries (1/4 in. thick)
  • 1/3 cup blueberries, rinsed


1. In a 2- to 3-quart pan, mix grape juice, gelatin, and sugar. Stir over medium heat until gelatin and sugar are dissolved, 3 to 4 minutes.

2. Remove from heat and add wine. Nest pan in a bowl of ice water and stir often until mixture is cold and mounds slightly on a spoon, about 20 minutes.

3. Remove pan from ice water and stir in strawberries and blueberries.

4. Spoon mixture equally into 1- to 1 1/2-cup wineglasses. Chill airtight until gelatin mixture is firm to touch, at least 1 hour or up to 1 day.

Nutritional Information

Amount per serving
  • Calories: 186
  • Calories from fat: 1.2%
  • Protein: 1.9g
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Carbohydrate: 29g
  • Fiber: 1.8g
  • Sodium: 15mg
  • Cholesterol: 0.0mg

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Berry-Muscat Wine Goblets Recipe