Recipe courtesy of Giada De Laurentiis

Raspberry Prosecco Tulip

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 4 hr 40 min (includes cooling and setting time)
  • Active: 20 min
  • Yield: 6 to 8 servings
Share This Recipe

Ingredients

Directions

Special equipment:
a Bundt pan
  1. 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.
  2. Once the first layer is set, pour the remaining liquid over the top. Refrigerate for another 3 hours, until fully set.
  3. 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.
  4. Serve with more raspberries if desired.

HGTV Dream Home

Enter daily, once on HGTV and once on Food Network, for your chance to win HGTV Dream Home 2022, a grand-prize package valued at over $2.4 million!

Related Pages