Sparkling Jewel Gelatin

• 1 ripe nectarine, cut in small pieces
• 1 1/2 cups green grapes, quartered
• 1/2 pt each (6 oz each) fresh blueberries and red raspberries
• 3 cups white grape juice
• 2 Tbsp plus 1 tsp unflavored gelatin (about 3 envelopes)
• 2 Tbsp sugar
• 2 cups cold ginger ale

1. Have ready an 8- to 10-cup mold, the cut nectarines and grapes, and the blueberries and raspberries.
2. Pour 1 cup grape juice into a small saucepan; sprinkle with gelatin. Let stand 2-3 minutes. Stir in sugar. Bring to a simmer over medium heat, stirring often with a rubber spatula until granules dissolve and liquid is clear. Remove from heat; stir in remaining 2 cups grape juice. Pour into a large metal bowl.
3. Set bowl of dissolved gelatin in a larger bowl half-filled with ice water. Slowly stir in ginger ale with a rubber spatula. Continue stirring occasionally until consistency of unbeaten egg whites. Stir in fruit; remove from ice bath and pour into mold. Refrigerate at least 8 hours until firm.
4. To unmold: Dip mold up to rim in warm (not hot) water about 5 seconds. Invert serving plate over mold. Invert mold and plate together and shake gently from side to side to release gelatin. Repeat dipping if necessary. Refrigerate until ready to serve.

nectarine, green grapes, blueberries, white grape juice, unflavored gelatin, sugar, cold ginger

Taken from www.epicurious.com/recipes/member/views/sparkling-jewel-gelatin-51348401 (may not work)