Prosecco-Raspberry Gelée
Serves: 2
Mohammad Wiegand
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
47
Sourness
43
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
2 cups
Raspberry (9 ounces fresh)2 tbsps
Lemon Juice (fresh, divided)Directions:
1
Place raspberries, 1/4 cup sugar, and 1 tablespoon lemon juice in a medium bowl; toss gently to combine
2
Let stand at room temperature until raspberries release their juices, tossing occasionally, 20-30 minutes
3
Place 1/2 cup Prosecco in a small bowl
4
Sprinkle gelatin over and let stand 5 minutes to soften
5
Bring 1 cup Prosecco to a boil with remaining 1/2 cup plus 2 tablespoons sugar, stirring until sugar is dissolved
6
Remove from heat; add gelatin mixture and stir until dissolved
7
Transfer gelatin mixture to a large pitcher
8
Add raspberries with juices, remaining Prosecco, remaining 1 tablespoon lemon juice, and orange-flower water (if using), stirring to dissolve any sugar
9
Using a slotted spoon, divide raspberries equally among coupe glasses or other small wide, shallow glasses or cups
10
Divide Prosecco mixture equally among glasses, about 3/4 cup per glass
11
Chill gelée until firm, about 3 hours
12
DO AHEAD: Gelées can be made up to 2 days ahead
13
Cover and keep chilled
14
Place raspberries, 1/4 cup sugar, and 1 tablespoon lemon juice in a medium bowl; toss gently to combine
15
Let stand at room temperature until raspberries release their juices, tossing occasionally, 20-30 minutes
16
Place 1/2 cup Prosecco in a small bowl
17
Sprinkle gelatin over and let stand 5 minutes to soften
18
Bring 1 cup Prosecco to a boil with remaining 1/2 cup plus 2 tablespoons sugar, stirring until sugar is dissolved
19
Remove from heat; add gelatin mixture and stir until dissolved
20
Transfer gelatin mixture to a large pitcher
21
Add raspberries with juices, remaining Prosecco, remaining 1 tablespoon lemon juice, and orange-flower water (if using), stirring to dissolve any sugar
22
Using a slotted spoon, divide raspberries equally among coupe glasses or other small wide, shallow glasses or cups
23
Divide Prosecco mixture equally among glasses, about 3/4 cup per glass
24
Chill gelée until firm, about 3 hours
25
DO AHEAD: Gelées can be made up to 2 days ahead
26
Cover and keep chilled