By Katherine
It is perhaps no surprise that our liquor cabinet runneth over and from time to time we use this as an excuse to create boozy concoctions one needs flatware to ingest. For those who balk at using Lillet and Chambord, well it’s our recipe and our blog, which by the way has spirits in the title. Sorry, that was the booze talking.
If you must, use prosecco for the Lillet and swap out a tablespoon of lemon juice and tablespoon of sugar. We understand Roger may be our only reader with a bottle of Lillet on hand. The recipe we based this on kills the entire bottle of prosecco, which you can still do if you make it our way. Just drink it with your dessert. Hmm, perhaps we should have posted this on a Wednesday.
Mixed-Berry Gelee
(adapted from Bon Appetit, July 2011)
- 2 cups fresh strawberries, blueberries or your favorite combo
- 1/2 cup, plus 2 tablespoons sugar
- 2 tablespoons Chambord
- 1 1/2 cups Prosecco
- 1 1/2 cups Lillet
- 3 1/2 tsp unflavored gelatin (measured from two 1/4-ounce envelopes)
Place berries, two tablespoons sugar, and two tablespoons Chambord in a medium bowl; toss gently to combine. Let stand at room temperature until raspberries release their juices, tossing occasionally, 20-30 minutes. Place 1/2 cup Prosecco in a small bowl. Sprinkle gelatin over and let stand 5 minutes to soften. Bring one cup Prosecco to a boil with remaining 1/2 cup sugar, stirring until sugar is dissolved. Remove from heat; add gelatin mixture and stir until dissolved. Transfer gelatin mixture to a large pitcher. Add berries with juices and Lillet. Using a slotted spoon, divide berries equally among small glasses or cups. Divide booze mix equally among glasses, about 3/4 cup per glass. Chill gelee until firm, about three hours.
That looks awesome ! AND I happen to have all the ingredients (except the lillet) on hand. Got Lady Gaga concert tonight – this might be the pre-concert drink !
This sounds devine! Maybe we should head to Roger’s and stand in a queue outside his house hoping he’ll make it next. π
Does it count as drinking if you eat it π yum!
Sounds wonderful :). Perfect for this ridiculously nice weather, Katherine.
Ahhh I hope its spring time now here in NZ so I can enjoy fruits like those on my booze
So pretty!.
π Mandy
Hic π
Good looking summer pudding – nice one:)
Very pretty, Greg.
Edible booze – what a fantastic combination of flavors.
I had prosecco at The Standard, NYC yesterday for lunch with my steak tartar! I wouldn’t balk at anything with booze in it, particularly if it has suspended fruit!
Happy Memorial Day to you both!
Here’s to having our booze . . . and EATING it too!
Nice. Making booze healthy. Awesome.
Wow, love the “edible” booze! Great presentation, too. Impressive!
I like your style!
Nice! That would make for a great – and striking- dessert. Love it —–
This looks great! I have to say between your liquor cabinet and ours, we could open a bar. : )
Sounds heavenly!
I just love your blog and am amazed at how prolific you are; how in the world do you find time for all this? Thank you for sharing!
Thanks, Laura. Having two cooks in the house helps. Also, I find cooking relaxing.
What a perfect accompaniment to hot weather.
This looks just fantastic. (I thought it was a drink until I saw the gelatin in the ingredients – apparently the reference to flatware and gelee in the title didn’t tip me off, lol!).
This looks perfectly whimsical, and is a great use of berries. π
That’s like summertime in a glass. A boozy summertime … but isn’t that the best kind?
Very nice blackberry dessert…..
Aww that looks sooo good! I love this idea. Perfect for entertaining.
What a “cool” (haha, sorry – had to!) idea. Loving the frosty looking glass. How firm is it? Can it still be drunk, or is it more like slurped up? I’ve never even heard of Lillet – will need to look it up!
Hey, who spiked the Jell-O?! Very pretty and sounds tasty.
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