Raspberry-Tomato Aspic

• 1 2/3 cups tomato juice
• 2 tablespoons sugar
• 2 tablespoons finely chopped fresh mint
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lemon juice
• 1/2 bay leaf
• 1/8 teaspoon crushed dried rosemary
• 1 envelope unflavored gelatin
• 1/2 cup cold water
• 1 (3-ounce) package raspberry-flavored gelatin
• Garnishes: fresh mint sprigs, lemon slices
• or

1. Bring tomato juice and next 6 ingredients to a boil in a large saucepan; reduce heat, and simmer 5 minutes. Pour tomato juice mixture through a wire-mesh strainer into a large mixing bowl, discarding solids.
2. Sprinkle unflavored gelatin over 1/2 cup cold water; let stand 1 minute. Stir softened gelatin mixture into tomato juice mixture, stirring until gelatin dissolves.
3. Prepare raspberry-flavored gelatin according to package directions; do not chill. Add to tomato juice mixture, stirring until combined. Pour mixture into 10 (6-ounce) punch cups; chill 8 hours or until firm. Garnish, if desired. Serve with Chicken or Shrimp Salad.

tomato juice, sugar, fresh mint, red wine vinegar, lemon juice, bay leaf, rosemary, unflavored gelatin, cold water, gelatin, fresh mint

Taken from www.myrecipes.com/recipe/raspberry-tomato-aspic (may not work)