raspberry-prosecco-tulip.json

{
    "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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.foodnetwork.com",
    "tags": [
        "Gelatin Recipes",
        "Prosecco Recipes",
        "Fruit",
        "Raspberry Recipes",
        "Dessert"
    ],
    "title": "Raspberry Prosecco Tulip",
    "url": "http://www.foodnetwork.com/recipes/giada-de-laurentiis/raspberry-prosecco-tulip"
}