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1 (750 ml) bottle sparkling wine
9 packages unflavored powdered gelatin
5 cups ginger beer
3 tablespoons sugar
In a non-reactive bowl, combine gelatin and champagne. Bloom for five minutes. In a small saucepan, bring ginger beer and sugar to a boil. Remove from heat and stir into gelatin mixture to dissolve. Pour into a 9-cup face mold. Refrigerate overnight to set.
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Other Recipes from this Episode
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