- fresh raspberries - 2 cups (270 g)
- sugar - 3/4 Cups (plus 2 tablespoons)
- fresh lemon juice - 2 Art. spoons
- a bottle of chilled sparkling wine Prosecco - 1 Piece (750 ml)
- gelatin - 3 1/2 teaspoons
- water from orange flowers - 3/4 Teaspoons (optional)
1. Place raspberries, sugar cups and 1 tablespoon lemon juice in a bowl. Gently mix all the ingredients together. Allow to stand at room temperature, stirring from time to time, until raspberries leave the juice, about 20-30 minutes. 2. Pour the cups of champagne into a small bowl. Pour gelatin over and let stand for 5 minutes until gelatin swells. Bring 1 cup of champagne to a boil, add the remaining cups and 2 tablespoons of sugar. Cook, stirring, until the sugar completely dissolves. Remove from heat, add the gelatin mixture and mix until completely dissolved. Pour the mixture into a large bowl. Add raspberries with juice, remaining champagne, the remaining 1 tablespoon of lemon juice and orange water (if used). Stir until the sugar dissolves. 3. Pour the raspberries equally between the glass wine glasses, using a spoon. Pour the mixture of champagne and gelatin equally into wine glasses, pouring in each approximately cups. Cool the jelly until ready for about 3 hours. Jelly can be prepared in advance for 2 days, covered with a lid and stored in the refrigerator.
Servings: 6