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1
Put the blackberries in a bowl, sprinkle with 1 tablespoon of the sugar, and twist the rosemary with your hands to release the essential oils and throw it on top.
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2
Gently toss the berries to combine and let them sit absorbing the flavor while you make the Muscat jelly.
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3
Combine the Muscat, lemon juice, orange peel, and remaining sugar and in a heavy pot and place over medium-low heat.
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4
Simmer and stir, until little bubbles appear around the pot and the alcohol starts to vaporize; about 15 minutes.
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5
Soak the gelatin sheets in cool water for 2 minutes to soften*, then remove them and squeeze out the excess water.
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6
Remove from the heat and fish out the strips of orange.
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7
Add the gelatin sheets into the hot wine and continue to simmer for 1 more minute, stirring to dissolve completely.
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8
Let the jelly cool slightly for 5 minutes.
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9
* if using powdered gelatin, soak in 2 tablespoons cool water for 3 minutes, then add to hot wine mixture.
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10
Fill 4 martini or wine glasses a quarter of the way with blackberries; carefully pour the Muscat jelly over the berries to fill the glasses to the top.
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11
Chill until thoroughly gelled and set, at least 4 hours or up to overnight.
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12
Garnish the Muscat jelly with whipped cream and mint; serve it with the remaining Muscat.
