Prosecco And Raspberry Jellies

1. 1

   Heat blood orange juice and sugar in a small saucepan, stirring, until sugar dissolves. Bring to a boil then remove from heat. Stir in gelatin until melted. Add prosecco then strain through a fine-mesh sieve into a large measuring cup. Distribute between 6 - 2 oz serving glasses. Add 1 raspberry to each glass.

2. 2

   Using a skewer or knife tip, carefully tear off pieces of gold leaf and gently stir through the jelly. Chill for 6 hours, or overnight, until set. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.