Prosecco-Raspberry Gelée | Recipe

I found this superstar recipe on Epicurious.com which is one of my go-to sites for interesting and elevated food. I was searching for Mother’s Day Inspiration for hosting Mother’s Day at home. The look alone sold me let alone the refreshing prosecco and orange flower water. What could be more enjoyable than a chilled glass of prosecco in this beautiful form.

It’s one of those recipes you feel compelled to throw a dinner party just to make it again. Please visit MELISSA ROBERTS page on Epicurious.com for more of beautiful recipes.

If you try this recipe, tell me how much you enjoyed it below.

Prosecco-Raspberry Gelée | Recipe

Recipe by Melissa Roberts via Epicurious.com Click here to visit the recipe page

Yield: Makes 6 servings

Ingredients

• 2 cups (9 ounces) fresh raspberries
• 3/4 cup plus 2 tablespoons. sugar, divided
• 2 tablespoons fresh lemon juice, divided
• 1 750-ml chilled bottle Prosecco (Italian sparkling wine), divided
• 3 1/2 teaspoon unflavored gelatin (measured from two 1/4-ounce envelopes)
• 3/4 teaspoon orange-flower water (optional)

Preparation

1. Place raspberries, 1/4 cup sugar, and 1 tablespoon lemon juice in a medium bowl; toss gently to combine. Let stand at room temperature until raspberries release their juices, tossing occasionally, 20-30 minutes.
2. Place 1/2 cup Prosecco in a small bowl. Sprinkle gelatin over and let stand 5 minutes to soften. Bring 1 cup Prosecco to a boil with remaining 1/2 cup plus 2 tablespoons sugar, stirring until sugar is dissolved. Remove from heat; add gelatin mixture and stir until dissolved.
3. Transfer gelatin mixture to a large pitcher. Add raspberries with juices, remaining Prosecco, remaining 1 tablespoon lemon juice, and orange-flower water (if using), stirring to dissolve any sugar.
4. Using a slotted spoon, divide raspberries equally among coupe glasses or other small wide, shallow glasses or cups. Divide Prosecco mixture equally among glasses, about 3/4 cup per glass. Chill gelée until firm, about 3 hours. DO AHEAD: Gelées can be made up to 2 days ahead. Cover and keep chilled.

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