Prosecco, an Italian sparkling wine, is made from grapes in the northern Veneto region of Italy and is the perfect celebratory wine.
It is crisp, clean, light and refreshing, with a bubbly personality. Combined with the nectar of white peaches, Prosecco is used to make Venice’s most famous cocktail, the Bellini.
I like to serve this, not-for-children, gelatin treat for “special” brunches. Anniversary parties, birthdays and Mother’s Day are great occasions to serve this light, refreshing, dessert with FUN written all over it … in a classy kind of way.
- 1-1/2 cups water
- 2/3 cup confectioners’ sugar
- 1 lemon (for zest and juice)
- 4 teaspoons unflavored powdered gelatin
- 1-3/4 cups Prosecco
- 3/4 cup fresh raspberries
- Zest the lemon, then cut in half and juice.
- In a medium saucepan, combine the water, confectioner’s sugar and lemon zest. Cook on medium-heat until sugar dissolves.
- Remove from heat, let cool completely.
- In a small bowl, add the lemon juice and sprinkle the gelatin over the juice. Let stand (without stirring) for 4 minutes. It looks thick, but it will dissolve in the next step.
- Place the bowl over a pot of gently boiling water, whisk until gelatin dissolves.
- Add the gelatin to the simple syrup, then add the Prosecco, stirring gently to mix well. (I have also used Moscato D’Asti)
- Using 6 champagne flutes, (or pretty glasses) fill evenly with the berries, then fill the glasses with the liquid (I transferred it to a liquid measuring cup first for easier pouring).
- Refrigerate until set (about 5 hours).
- Serve with spoons that reach the bottom of the flutes.