Prosecco-Raspberry Gelée

• 2 cups (9 ounces) fresh raspberries
• 3/4 cup plus 2 tablespoons. sugar, divided
• 2 tablespoons fresh lemon juice, divided
• 1 750-ml chilled bottle Prosecco (Italian sparkling wine), divided
• 3 1/2 teaspoon unflavored gelatin (measured from two 1/4-ounce envelopes)
• 3/4 teaspoon orange-flower water (optional)
• Orange-flower water, a flavoring extract, is available in the cocktail-mixers or baking section of better supermarkets and at liquor stores and Middle Eastern markets.

1. Place raspberries, 1/4 cup sugar, and 1 tablespoon lemon juice in a medium bowl; toss gently to combine. Let stand at room temperature until raspberries release their juices, tossing occasionally, 20-30 minutes.
2. Place 1/2 cup Prosecco in a small bowl. Sprinkle gelatin over and let stand 5 minutes to soften. Bring 1 cup Prosecco to a boil with remaining 1/2 cup plus 2 tablespoons sugar, stirring until sugar is dissolved. Remove from heat; add gelatin mixture and stir until dissolved.
3. Transfer gelatin mixture to a large pitcher. Add raspberries with juices, remaining Prosecco, remaining 1 tablespoon lemon juice, and orange-flower water (if using), stirring to dissolve any sugar.
4. Using a slotted spoon, divide raspberries equally among coupe glasses or other small wide, shallow glasses or cups. Divide Prosecco mixture equally among glasses, about 3/4 cup per glass. Chill gelee until firm, about 3 hours. DO AHEAD:

fresh raspberries, sugar, lemon juice, unflavored gelatin, orangeflower water, orangeflower water

Taken from www.epicurious.com/recipes/food/views/prosecco-raspberry-gelee-366399 (may not work)