Ingredients
1/4 cup sugar
2/4 cup boiling water
1 package unflavored knox gelatin
1 bottle of Cava
1 package rasberries
Preparation
Placed sugar in a bowl, cover with boiling water and whisk. Sprinkle gelatin over the solution and whisk lightly to incorporate. Let cool to room temp.
Pour the gelatin mixture into a large pitcher. Pour out an 8 ounce glass of the cava and pour the rest of the cava on an angle, into the pitcher to minimize foam. Stir gently with the whisk.
Pour into 6 wine glasses and refrigerate immediately. Let set for 2 hours.
Garnish glasses with rasberries and serve.
