Strawberries in Champagne Jelly

• 3 1/4 teaspoons unflavored powdered gelatin
• 1 cup water
• 3/4 cup plus 3 tablespoons sugar
• 1 bottle dry Champagne
• 1 pint strawberries, hulled and thinly sliced lengthwise

1. In a medium saucepan, sprinkle the gelatin over the water and let soften until no dry spots are visible, about 5 minutes.
2. Melt the gelatin over low heat, stirring with a wooden spoon just until no lumps remain; do not overcook.
3. Remove from the heat and stir in 3/4 cup plus 2 tablespoons of the sugar until thoroughly dissolved.
4. Stir in the Champagne.
5. Pour the gelatin into a shallow bowl or plastic container, cover and refrigerate until set, at least 6 hours or overnight.
6. To assemble, toss the strawberries with the remaining 1 tablespoon of sugar.
7. Scramble the gelatin with a fork.
8. Spoon a scant 3 tablespoons of gelatin into each of 6 wineglasses and top with a layer of berries; repeat two more times.
9. Drizzle a little juice from the berries over the top and serve cold.

unflavored powdered gelatin, water, sugar, champagne, strawberries

Taken from www.foodandwine.com/recipes/strawberries-in-champagne-jelly (may not work)