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.
(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.