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1
In a large bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes.
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2
In a saucepan, bring the cranberry juice and sugar just to a boil over medium heat.
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3
Remove from the heat.
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4
Pour the boiling mixture into the gelatin and stir until the gelatin is fully dissolved.
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5
Let the mixture cool; stir in the triple sec, vodka and lime juice.
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6
Refrigerate until thickened.
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7
(See Note 1 below.
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8
).
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9
Fold in the raspberries.
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10
Spoon into a 4-cup mold or 5 to 8 martini glasses.
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11
Refrigerate until firm.
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12
(See Note 2 below.)
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13
Unmold and serve, or serve in the martini glasses.
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14
Keep it in the refrigerator for a minimum of 3 hours for individual molds, at least 4 hours for 2- to 6-cup molds and at least 5 hours or overnight for 8- to 12-cup molds.
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15
Note 1: The gelatin should be the consistency of an extremely dense pudding.
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16
Keep it in the refrigerator for approximately 1 hour and 30 minutes (depending on the volume, thickness and chilling temperature).
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17
This is best for when you will suspend fruit as you do in this recipe.
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18
Note 2: The gelatin should not stick to your finger if you touch it.
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19
It should be immobile.
