Recipe courtesy of Dave Lieberman

Cava Gelatin

  • Level: Easy
  • Total: 2 hr 20 min
  • Prep: 20 min
  • Inactive: 2 hr
  • Yield: 6 servings
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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

  1. 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.
  2. 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.
  3. Pour into 6 wine glasses and refrigerate immediately. Refrigerate until set, at least 2 hours.
  4. Garnish the glasses with a few raspberries.

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