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Bring the expressive, fruit-forward flavours of Kim Crawford’s Sauvignon Blanc to life in a whole new way with a gourmet Gelée. Pass them around as guests arrive at a party or serve as a fresh palate cleanser during a seated dinner.
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