Raspberry Rosé Gelée - cooking recipe

Ingredients

2 pints raspberries
3/4 cup sugar
2 tbsp powdered gelatin, bloomed in 1/4 cup cold water
2 cups rose wine

Preparation

Reserve a handful of raspberries for garnish. Place the remainder in a saucepan with sugar and 2/3 cup water; bring to a boil. Press through a sieve. Dissolve gelatin in the hot raspberry mixture. Stir in the wine.
Rinse a 4 cup Jell-o mold with cold water and pour in the raspberry mixture. Chill until set. Turn out of the mold and decorate with the remaining raspberries.