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Limoncello Gelee

Prosecco, Champagne's lively Italian cousin, paired with tart limoncello liqueur makes a great cocktail -- and an even better dessert.

  • Yield: Serves 4
Limoncello Gelee

Source: Martha Stewart Living, May 2008


  • 1 tablespoon plus 1/4 teaspoon (from two 1/4-ounce envelopes) unflavored gelatin
  • 3 tablespoons cold water
  • 3/4 cup Prosecco (Italian sparkling wine)
  • 3/4 cup limoncello (Italian lemon liqueur)
  • 1/2 cup sparkling water
  • 1/4 cup sugar
  • 1 tablespoon fresh lemon juice
  • 4 thin lemon slices, for garnish
  • Fresh mint sprigs, for garnish


  1. Sprinkle gelatin over cold water in a small bowl. Let stand until softened, about 5 minutes.

  2. Heat Prosecco, limoncello, sparkling water, and sugar in a medium saucepan over medium heat, whisking occasionally, until sugar dissolves. Add lemon juice and softened gelatin, and whisk until gelatin dissolves.

  3. Pour mixture into an 8-inch square baking dish. Refrigerate until set, at least 45 minutes (or overnight). Cut into 4 portions, and garnish with lemon slices and mint.

Cook's Note

This dessert tastes best when made a day in advance, which allows the bold citrus flavor to mellow slightly.


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