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Add a photoServings: 6
Ingredients
- 2 pkt Unflavored gelatin - (1/2 ounce)
- 1 1/2 c. Water
- 1 c. Sugar Zest of 1 lemon removed in strips Juice of 1 lemon
- 2 c. Champagne
- 1 c. Fresh raspberries
- 6 sm Mint sprigs
Directions
- In a small bowl, soften the gelatin in 3 Tbsp. of the water. In a saucepan, heat the remaining water over low heat and add in the gelatin. Stir till the gelatin dissolves and add in the sugar, lemon zest, and juice. Heat to just below the boil and remove from the heat. Cover and let steep for 20 min.
- Strain the liquid through a fine sieve into a shallow metal bowl. Throw away the lemon zest and leave the liquid to cold. Watch it carefully and, when it is quite cold and just about to set, stir in the champagne. Pour into perfectly clean tall champagne flutes and drop a few raspberries into each. Refrigeratetill cool and serve, garnished with a few more raspberries and a sprig of mint.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 6 servings | |
| Calories 186 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.13g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 141mg | 6% |
| Potassium 87mg | 2% |
| Total Carbs 29.93g | 8% |
| Dietary Fiber 1.3g | 4% |
| Sugars 25.9g | 17% |
| Protein 2.49g | 4% |
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