These jiggly Christmas trees get their greenish color and a hit of flavor from matcha tea bags and also contain gin, honey, lime and prosecco (or prosec-ho-ho-ho, as we've taken to calling it). They're sure to put you and all of Santa's helpers in the holiday spirit., December 2020


Credit: Dan Magro

Recipe Summary

30 mins
5 hrs


Ingredient Checklist


Instructions Checklist
  • Whisk 1 1/2 cups boiling water and 1/2 cup honey in a large bowl. Sprinkle 1 ounce gelatin over the mixture and stir until dissolved. Slowly add prosecco, stirring to incorporate. Skim excess bubbles, if needed. Lightly coat a 9-by-13-inch baking dish with cooking spray, then pour in the mixture. Cover and refrigerate until firm, about 1 1/2 hours.

  • After about 1 1/4 hours, steep tea bags in the remaining 1 cup boiling water for 10 minutes. Press on the bags to extract all the liquid. Transfer to a medium bowl and stir in the remaining 1 cup honey. Sprinkle the remaining 1 ounce gelatin over the mixture; stir until dissolved. Stir in gin and lime juice. Pour the gin mixture on top of the firmed prosecco layer. Refrigerate until firm, at least 2 hours.

  • Using a Christmas tree cookie cutter, cut tree shapes out of the gelatin. Decorate with pomegranate seeds and rosemary sprigs, if desired.


To make ahead: Refrigerate for up to 1 day (garnish with pomegranate seeds just before serving).

Nutrition Facts

1 piece
164 calories; sodium 10mg; carbohydrates 27g; protein 3g; sugars 26g; vitamin a iu 4IU.