1 1/4 C. champagne, chilled, divided 1/4 C. granulated sugar 1 t. unflavored gelatin 1/4 C. fresh raspberries 2 clean champagne flutes
In a saucepan heat the champagne, sugar and gelatin over medium heat, stirring constantly until dissolved and begins to simmer. Remove from heat and pour into a glass bowl, add remaining CHILLED champagne. Place a few fresh berries in the bottom of the champagne flutes, pour in the champagne mixture, add a few more berries. Continue.