Cava Gelatin

• 1/4 cup superfine sugar
• 3/4 cup boiling water
• 1 package unflavored gelatin (recommended: Knox)
• 1 (750 ml.) bottle cava, Spanish sparkling wine, regular or rose
• 1 package raspberries

1. Place sugar in a bowl cover with boiling water and whisk.
2. Sprinkle gelatin over the solution, and whisk lightly to incorporate.
3. Let gelatin mixture cool to room temperature.
4. Pour the gelatin mixture into a large pitcher.
5. Pour out an 8 ounce glass of the cava and pour the rest of the cava, on an angle, into the pitcher to minimize foam.
6. Stir gently with the whisk.
7. Use the reserved 8 ounces of cava for another purpose.
8. Pour into 6 wine glasses and refrigerate immediately.
9. Refrigerate until set, at least 2 hours.
10. Garnish the glasses with a few raspberries.

sugar, boiling water, unflavored gelatin, sparkling wine, raspberries

Taken from www.foodnetwork.com/recipes/dave-lieberman/cava-gelatin-recipe.html (may not work)