Champagne Jelly with Raspberries
- 2 packets (1/2 ounce) unflavored gelatin
- 1 1/2 cups water
- 1 cup sugar
- Zest of 1 lemon, removed in strips
- Juice of 1 lemon
- 2 cups champagne
- 1 cup fresh raspberries
- 6 small sprigs mint
- In a small bowl, soften the gelatin in 3 tablespoons of the water.
- In a saucepan, heat the remaining water over low heat and add the gelatin.
- Stir until the gelatin dissolves and add the sugar, lemon zest, and juice.
- Heat to just below the boil and remove from the heat.
- Cover and let steep for 20 minutes.
- Strain the liquid through a fine sieve into a shallow metal bowl.
- Discard the lemon zest and leave the liquid to cool.
- Watch it carefully and, when it is quite cool and just about to set, stir in the champagne.
- Pour into perfectly clean tall champagne flutes and drop a few raspberries into each.
- Chill until cold and serve, garnished with a few more raspberries and a sprig of mint.
packets, water, sugar, lemon, lemon, champagne, fresh raspberries, mint
Taken from www.foodnetwork.com/recipes/champagne-jelly-with-raspberries-recipe.html (may not work)