Ingredients
- 25 oz 25 ounce bottle of your favorite rosé wine
- 2/3 cup superfine sugar
- 1 cup water
- 1 tbsp rosewater
- 2 tbsp raspberry liqueur (optional)
- 8 unflavored gelatin sheets
- 12 oz fresh raspberries
- a handful of unsprayed rose petals (optional)
Directions
Put the rosé wine, superfine sugar, and water into a saucepan, bring to a boil, reduce the heat and simmer for 5 minutes. (The sugar will dissolve before boiling, but to get a really sparkling gelatin, follow my instructions.)
Remove from the heat and fold in the rosewater and liqueur if using.
Meanwhile, soften the gelatin sheets in plenty of cold water until the sheets swell (bloom), then drain, and squeeze out as much excess liquid as you can.
Stir the gelatin into the hot rosé liquid, cover and place in the refrigerator to set. Once the jelly has set completely, using a knife, chop the gelatin in the bowl until you have a shimmering pile of gelatin.
Alternatively, spoon the loose gelatin and the raspberries into glasses and garnish with unsprayed rose petals.
Recipe courtesy of The Essential Low-Fat Cookbook: Good Healthy Eating for Every Day by Antony Worrall Thompson with contributor Juliette Kellow. Published by Kyle Books, 2012.
