Recipe courtesy of Dave Lieberman
Print
Cava Gelatin
Total:
2 hr 20 min
Prep:
20 min
Inactive:
2 hr
Yield:
6 servings
Level:
Easy
Total:
2 hr 20 min
Prep:
20 min
Inactive:
2 hr
Yield:
6 servings
Level:
Easy

Ingredients

  • 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

Directions

Place sugar in a bowl cover with boiling water and whisk. Sprinkle gelatin over the solution, and whisk lightly to incorporate. Let gelatin mixture cool to room temperature.

Pour the gelatin mixture into a large pitcher. 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. Stir gently with the whisk. Use the reserved 8 ounces of cava for another purpose.

Pour into 6 wine glasses and refrigerate immediately. Refrigerate until set, at least 2 hours.

Garnish the glasses with a few raspberries.

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