Kir Royale Jelly Recipes

CONCORD AND CRANBERRY KIR ROYALE

Steps:

• Pour 1 to 2 tablespoons of the Cranberry Concord Syrup into champagne flutes and top with sparkling wine. Stir gently and serve.
• Combine the cranberries, grape jam, grape juice, sugar and orange zest in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the cranberries are very soft and easily break apart when pushed with a wooden spoon, about 20 minutes. Do not simmer too hard or the sauce may boil over. Let cool, then strain the syrup into a small pitcher.

KIR ROYALE JELLY

Steps:

• Freeze six wine glasses or Champagne flutes for 15 minutes.
• Soak the gelatine leaves in a small bowl of cold water for 5 minutes to soften.
• Meanwhile pour 150 ml into a pan over a medium heat and add berry liqueur and the sugar, gently cook stirring until the sugar has dissolved (without letting it boil or even get too hot), then remove from the heat.
• Squeeze the excess water from the gelatine leaves and add to the mixture in pan, whisking continuously until dissolved. Divide mix amongst chilled glasses, watch the foam does not foam up over the glasses.
• Pour remaining wine into a jug and wait for foam to subside, then carefully pour (dividing evenly and watching the foaming up again) into the glasses. Return the glasses to the freezer for 15 minutes to cool, then transfer to the fridge and leave overnight until bubbles have formed and jellies are set.

BLACKBERRY KIR ROYALE

Steps:

• Puree berries in a blender or food processor with 1/4 cup black currant liqueur. Pour pureed berries through a fine mesh sieve placed over a container with pourable spout. Fill champagne glasses about 1/4 full with the puree and top with the sparkling wine of your choice. A la votre!!!!

KIR ROYALES

Steps:

• Just before serving, pour 1 tablespoon creme de cassis into each glass. Fill with Champagne, and garnish with zest.