INGREDIENTS:
- 1 1/3 cup sparkling grapefruit juice
- 2 tablespoons frozen limeade concentrate (thawed)
- 2 envelopes Knox gelatin
- 2/3 cup Kim Crawford Sauvignon Blanc
- Fresh grapefruit segments for garnish
- Edible gold flecks
DIRECTIONS:
- Pour juice and limeade concentrate into a small saucepan and sprinkle with gelatin.
- Allow the gelatin to soak 1-2 minutes.
- Heat over very low heat until gelatin is dissolved, stirring constantly (about 5 minutes). Mixture may be foamy initiall — this will dissipate.
- Remove from heat and stir in wine.
- Pour mixture into loaf pan or molds and place in fridge to set for several hours or overnight.
- Cut Gelée into desired shapes/take out of mold.
- Garnish each Gelée with a small segment of grapefruit and a sprinkle gold flakes on top.
- Makes 18-24 Gelées
