Zinfanjello

At our recent Monday Appetizer & Wine Pairing event at our J. Lohr San Jose Wine Center, chef Jaimie Casey made this fun summertime treat!  A jello shot made with our J. Lohr Gesture Zinfandel, but any fruit-forward red wine would work.



Ingredients:
3 1/3 cups red wine (divided)
1/2 cup gelatin
3 Tbsp honey

In a bowl, add 2 cups cold red wine with gelatin and mix well.  Set aside.  Heat remaining 1 1/3 cups red wine with honey on the stove, slowly to a simmer.  Once simmering, add cold wine and gelatin mixture and stir well to incorporate.  Pour into pan and set in fridge.  After the jello mixture has set, cut into bite sized pieces.  Enjoy!