Raspberry Prosecco Gelee
It's like jello for grown-ups.
Prosecco gelee spiked with black raspberry liqueur and bursting with fresh red raspberries, this is summer fun in a glass.
This recipe will make four generous servings (about 3/4 cup) or six smaller (1/2 cup) servings.
- 1 750ml bottle Prosecco (chilled)
- 3 1/2 teaspoons unflavored gelatin powder*
- 1/2 cup sugar
- 2 ounces Chambord liqueur
- 1 cup fresh raspberries
*a 1/4 oz envelope of powdered gelatin will yield about 2 1/2 teaspoons, so for this recipe you will need one full envelope and part of a second.
Start by dissolving the gelatin in some cold Prosecco. Measure 1/2 cup of Prosecco into a small bowl and sprinkle the gelatin powder over the surface. To avoid clumping, give the mixture a little stir with a fork. Let the gelatin sit for about 5 minutes or so to soften.
Meanwhile, combine the sugar and 1 cup of Prosecco in a small saucepan over medium- high heat. Bring the mixture a boil, stir to dissolve the sugar and remove the pan from the heat.
Add the softened gelatin mixture into the saucepan and stir until the gelatin has completely dissolved.
Pour the gelatin mixture into a large pitcher or a big bowl with a pouring spout and add the remaining Prosecco and the Chambord liqueur. Stir well to combine.
Place a few fresh raspberries in the bottom of each glass and fill with the Prosecco mixture. Cover loosely with plastic wrap and refrigerate the gelee for a least 2-3 hours before serving.
Just before serving, garnish each glass with a few additional fresh berries and sprig of mint or a few edible blooms. I've used pretty purple Johnny Jump Ups from my garden here.
