Chilled Grape Soup

• 1 (2-inch) cinnamon stick
• 2 whole cloves
• 10 black peppercorns
• 2 (2- by 1-inch) strips fresh lemon zest
• 2 (2- by 1-inch) strips fresh orange zest
• 1/2 teaspoon unflavored gelatin (from one 1/4-oz envelope)
• 1 1/2 cups plus 1 tablespoon white grape juice
• 1 cup dry white wine
• 1/2 cup sugar
• Pinch of freshly grated nutmeg
• 1 teaspoon finely grated fresh lemon zest
• 2 cups mixed grapes, stemmed, seeded if necessary, and sliced (lengthwise or crosswise)
• a 5-inch square of cheesecloth; kitchen string

1. Put cinnamon stick, cloves, peppercorns, and zest strips on cheesecloth and tie it closed.
2. Sprinkle gelatin over 1 tablespoon grape juice in a small cup and let soften about 1 minute.
3. Bring wine, remaining 1 1/2 cups white grape juice, sugar, nutmeg, and cheesecloth bag to a boil in a 1- to 2-quart saucepan, then remove from heat and add gelatin mixture, stirring with a metal spoon (see cooks' note, below) until dissolved.
4. Transfer soup to a bowl and chill, covered, in a larger bowl of ice and cold water in the refrigerator for at least 8 hours.
5. Just before serving, discard cheesecloth bag and add grated zest and grapes to soup.

cinnamon stick, cloves, black, lemon zest, orange zest, unflavored gelatin, white grape juice, white wine, sugar, nutmeg, lemon zest, mixed grapes, kitchen string

Taken from www.epicurious.com/recipes/food/views/chilled-grape-soup-232820 (may not work)