Champagne Fruit Terrine

• 6 oranges
• 4 grapefruits
• 1 cup raspberries
• 1 cup blueberries
• 2 (1/4 ounce) packets plain gelatin
• 1 cup orange juice, strained
• 1 cup champagne
• 1/2 cup granulated sugar
• 10 sprigs mint

1. Cut top and bottom off oranges and grapefruit. Cut off skin, removing any white pith, preserving the round shape.
2. Cut the sections from the oranges and grapefruit. Place in a sieve to allow excess juice to collect in a bowl beneath. Reserve drained juice.
3. Layer a loaf pan, starting wish grapefruit, then oranges, raspberries and blueberries. Repeat layers to within 1/2 inch of the top of the pan, finishing with a citrus layer.
4. Dissolve gelatin in 1/2 cup of orange juice over low heat.
5. Beat sugar into remaining orange juice and champagne.
6. Gently rub the flowers of the mint over a plate to release the florets.
7. Add flowers and dissolved gelatin. Pour over fruit.
8. Chill in refrigerator at least 2 hours.
9. Unmold just before serving.

oranges, grapefruits, raspberries, blueberries, packets plain gelatin, orange juice, champagne, granulated sugar, mint

Taken from www.food.com/recipe/champagne-fruit-terrine-244921 (may not work)