- awọn raspberries tuntun - 2 agolo (270 g)
- suga - 3/4 Ife (pẹlu 2 tablespoons)
- oṣuwọn lemoni tuntun - 2 Atiku. awọn spoons
- igo ti ọti-waini ti o wuyi Prosecco - 1 nkan (750 milimita)
- gelatin - 3 teaspoons teaspoon
- omi lati awọn ododo osan - 3/4 Teaspoons (iyan)
1. Fi awọn raspberries, awọn agolo agolo ati 1 tablespoon lemon juice in a bowl. Mu gbogbo awọn eroja jọpọ. Gba laaye lati duro ni otutu otutu, ti o nwaye lati igba de igba, titi awọn ododo yoo fi oje silẹ, nipa iṣẹju 20-30. 2. Tú awọn ọpọn Champagne sinu ekan kekere kan. Tú gelatin lori ki o jẹ ki imurasilẹ duro fun iṣẹju 5 titi gelatin yoo fi fọ. Mu 1 ife ti Champagne si sise, fi awọn iyokù ti o ku ati 2 tablespoons gaari kun. Cook, saropo, titi gaari yoo tu patapata. Yọ kuro ninu ooru, fi awọn adalu gelatin ati illa titi ti o fi ni tituka patapata. Tú adalu sinu ekan nla. Fi awọn raspberries pẹlu oje, iyọ ti o ku, awọn iyokù 1 tablespoon ti o le lẹmọọn ati omi osan (ti o ba lo). Aruwo titi ti suga yoo ku. 3. Tú awọn raspberries bakanna laarin gilasi awọn gilaasi waini, pẹlu lilo kan sibi. Tú adalu champagne ati gelatin ṣe deede sinu awọn gilaasi waini, o nfun ni agogo kọọkan. Tutu jelly titi o ṣetan fun wakati mẹta. Jelly le šetan ni ilosiwaju fun ọjọ meji, ti a bo pelu ideri ati ti o fipamọ sinu firiji.
Iṣẹ: 6