Champagne Gelatin

• 34 cup blueberries
• 34 cup small red seedless grapes
• 2 cups champagne or 2 cups sparkling wine
• 14 cup superfine sugar
• 3 teaspoons agar-agar

1. Divide the blueberries and grapes between 4 tall glasses or champagne flutes.
2. Pour half the champagne into a saucepan and add the sugar and agar agar.
3. Heat gently, stir until the sugar is dissolved, then heat until almost boiling.
4. Slowly add the remaining champagne.
5. Pour into glasses and chill for 3 hours or until set.
6. Serve Immedately.
7. It will soften as it nears room temperature.

blueberries, grapes, champagne, sugar, agaragar

Taken from www.food.com/recipe/champagne-gelatin-196137 (may not work)