Fruit Sparkles

Fruit sparkles are what happens when you bring jello into the party era. Sugar-free gelatin meets sparkling water or flavored club soda, which keeps the bubbles trapped in the set as it firms up. Every spoonful has a subtle fizz that plain jello can’t match.

The flavor is entirely up to you. Strawberry gelatin with strawberry sparkling water and sliced strawberries and bananas is a classic combo. Orange with mandarin sections and plain club soda keeps it citrus-forward. Whatever you pick, the fruit needs to go in once the gelatin has started to thicken, not while it’s still loose, or it all sinks to the bottom.

This is great for make-ahead entertaining because it sets in an hour and serves well in clear glasses so the suspended fruit shows off.

Pro Tips

• Pour the carbonated beverage in gently, right after the boiling water has fully dissolved the gelatin. Aggressive stirring kills the bubbles before they set in.
• Wait until the mixture is the texture of raw egg white before adding fruit. Too loose and fruit sinks, too firm and it won’t suspend evenly.
• Skip fresh pineapple, kiwi, papaya, and mango. They contain enzymes that break down gelatin and prevent setting. Canned versions are fine since heating kills the enzyme.

Variations

• Use lime gelatin with lime seltzer and blueberries, kiwi (canned), and green grapes for a green-hued spring version.
• Layer with a sweetened whipped cream or Greek yogurt ribbon between setting steps for a more decadent parfait.
• Swap club soda for prosecco or sparkling rose for a boozy grown-up version.