2 cups (9 ounces) fresh raspberries
3/4 cup plus 2 tablespoons. sugar, divided
2 tablespoons fresh lemon juice, divided
1 750-ml chilled bottle Prosecco (Italian sparkling wine), divided
3 1/2 teaspoon unflavored gelatin (measured from two 1/4-ounce
3/4 teaspoon orange-flower water (optional)
Ingredient info: Orange-flower water, a flavoring extract, is
available in the cocktail-mixers or baking section of better
supermarkets and at liquor stores and Middle Eastern markets.
In a medium bowl, gently combine a 1/4 cup of sugar, 1 tbsp.
of lemon juice, and raspberries. Let the mixture stand at room
temperature for 20-30 minutes, tossing occasionally until the
raspberries release their juices.
In a small bowl, place a 1/2 cup of Prosecco and sprinkle with
Let it stand for 5 minutes until softened. Boil a cup of
Prosecco together with its remaining half cup and 2 tbsp.
ofsugar. Stir the mixture constantly until the sugar dissolves
Remove from heat. Add the gelatin mixture and mix
it until well-dissolved.
Pour the gelatin mixture into a large pitcher. Add the remaining
Prosecco, raspberries with juices, orange-flower water (if
desired), and 1 tbsp. of lemon juice. Mix well to dissolve the
Divide the raspberries among small, wide, shallow glasses or
cups or coupe glasses using the slotted spoon. Distribute the
Prosecco mixture equally among the glasses, filling each glass
about a 3/4 cup.
Let the gel é e chill for 3 hours until firm. Take
note that this gel é e can be made 2 days ahead. Just keep it
covered and chilled.