Champagne Jelly With Raspberries
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Niger | Toohot02 | 6 | Servings | |
INGREDIENTS
| 2 | Unflavored gelatin -, 1/2 | |
| oz | ||
| 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 | Mint sprigs |
INSTRUCTIONS
In a small bowl, soften the gelatin in 3 tablespoons of the water. In a saucepan, heat the remaining water over low heat and add the gelatin. Stir until the gelatin dissolves and add the sugar, lemon zest, and juice. Heat to just below the boil and remove from the heat. Cover and let steep for 20 minutes. Strain the liquid through a fine sieve into a shallow metal bowl. Discard the lemon zest and leave the liquid to cool. Watch it carefully and, when it is quite cool and just about to set, stir in the champagne. Pour into perfectly clean tall champagne flutes and drop a few raspberries into each. Chill until cold and serve, garnished with a few more raspberries and a sprig of mint. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6253 broadcast 05-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 09-26-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 142
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.5mg
Potassium: 44mg
Carbohydrates: 36.6g
Fiber: 1.5g
Sugar: 34.5g
Protein: <1g