4 envelopes Knox gelatin
Raspberries or other desired fruit
Pour 1 cup of the Champagne and the sugar into a medium saucepan. Sprinkle with the gelatin allow to soak for a minute or two. Heat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes). Remove from heat. Stir in the rest of the champagne.
Pour the liquid into the serving glasses. Place in refrigerator. Monitor closely; when liquid becomes gooey, remove glasses from the refrigerator. Gently stir in fruit so that the pieces are suspended in various positions in the glass. Refrigerate several hours or overnight.
Yield: 8 servings, 1/3 to 1/2 cup each.