Champagne Jelly with Raspberries

Ready in 1 hour

Top-ranked recipe named "Champagne Jelly with Raspberries"

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Try this Champagne Jelly with Raspberries recipe, or contribute your own. "Champagne" and "Hot & spicy" are two tags used to describe Champagne Jelly with Raspberries.


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1 1/2 c Water
1 c Sugar
Lemon; (juice of)
Zest of 1 lemon; removed in
2 c Champagne
6 sm sprigs Mint
2 pk Unflavored gelatin; (1/2
1 c Fresh raspberries

Original recipe makes 6



In a small bowl, soften the gelatin in 3 tablespoons of the water. In a saucepan, heat the remaining water over low heat and add the gelatin. Stir until the gelatin dissolves and add the sugar, lemon zest, and juice. Heat to just below the boil and remove from the heat. Cover and let steep for 20 minutes. Strain the liquid through a fine sieve into a shallow metal bowl. Discard the lemon zest and leave the liquid to cool. Watch it carefully and, when it is quite cool and just about to set, stir in the champagne. Pour into perfectly clean tall champagne flutes and drop a few raspberries into each. Chill until cold and serve, garnished with a few more raspberries and a sprig of mint. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6253 broadcast 05-14-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or- 09-26-1998 Recipe by: Susan Feniger and Mary Sue Milliken

Calories Per Serving: 529 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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