Raspberry Prosecco Tulip

Total Time:
4 hr 40 min
Prep:
15 min
Inactive:
4 hr 20 min
Cook:
5 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Four 1/4-ounce packets gelatin
  • 1 1/4 cups sugar
  • 2 1/2 cups prosecco
  • 1 cup club soda
  • 3 tablespoons black raspberry liqueur
  • One 6-ounce container raspberries, plus additional raspberries for serving, optional
Directions
  • Pour 2 cups water into a small saucepan and sprinkle the gelatin over the top. Let sit until the gelatin has absorbed liquid, about 1 minute. Bring to a boil over medium heat, stirring often with a wooden spoon to fully dissolve the gelatin. Pour the mixture into a bowl and add the sugar, stirring until dissolved. Let cool until just warm to the touch. Then add the prosecco, club soda and raspberry liqueur; stir until combined. Ladle 2 cups of the liquid into a Bundt pan. Sprinkle with the raspberries and refrigerate until pretty much set, 1 hour.

  • Once the first layer is set, pour the remaining liquid over the top. Refrigerate for another 3 hours, until fully set.

  • To unmold, dip the Bundt pan in a small amount of warm water for a few seconds, then cover the pan with a plate and invert so the mold releases onto the plate.

  • Serve with more raspberries if desired.

  • Special equipment: a Bundt pan


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