Friday Cocktail: Berries in White Zinfandel Gelée

   So glad today is Friday. The weather is nice outside, perfect to sit on the beach with a good cocktail drink, and just enjoy the view. Snap! Back to reality there are no beaches in Atlanta, GA. Sorry Savannah, GA beach does not count. Yep, I am making comparisons to the Caribbean.

   But cocktails and chocolate always go together. This gelee would make perfect for a cocktail party with friends. Serve fruit, cheese, crackers, and some good red wine, you would have a hit party. Summer is not over yet so these summer berries are a nice way to serve and still have a cocktail all in one.

  Don't drink? You could use your favorite fruit drink or a frozen concentrate drink (thawed) and it would be perfect also. Kids would love this too. Don’t be afraid to add pineapple, kiwi, and peaches.

Berries in White Zinfandel Gelée

Ingredients

1 bottle Pink White Zinfandel, chilled

2 pks. unflavored powdered gelatin (I used Knox)

1 1⁄2 cups sugar

Vegetable or canola oil, for greasing

Fresh raspberries

Fresh strawberries cut into squares

Directions 

1. Pour 1⁄2 cup of the wine into a bowl, sprinkle in the gelatin and let it sit for 5 minutes. In a saucepan heat the remaining wine and sugar over medium-high heat. Make sure you stir occasionally, until the sugar dissolves. Remove from stove and sir in the gelatin mixture. Set aside and let fool for 10 minutes.

2. Grease mold or 4-oz ramekins. Pour 2 tblsp. into each mold. Refrigerate for 30 minutes. Put desired amount of strawberries in each mold. Pour just enough wine mixture to cover half of the berries. Return to refrigerator and chill for another 30 min. Add about 6 raspberries. Add remaining wine mixture. Chill until set for about 4 hours. * If you are using more than one fruit repeat steps to add layers.

3. When set, run a knife along the edge of each mold and set mold in a bowl of hot water for 5 seconds. Invert on plate.

Recipe slightly adapted from Saveur