A sophisticated jelly combining tisane and red wine for a party dessert.

Ingredients

• 5 teaspoons gelatin
• ½ cup water
• 1½ cups strong Raspberry and Echinacea tea
• 1½ cups fruity-style Pinot Noir
• grated rind one lemon
• ½ cup sugar
• 1 cup raspberries (fresh or frozen)

Method

1. Sprinkle the gelatin over the water and stand for 10 minutes to sponge. Dissolve by standing over hot water or by placing in the microwave for 10 seconds on high power. Stir to dissolve.
2. Place the Raspberry and Echinacea tea, Pinot Noir and lemon rind into a saucepan and warm but do not boil. Stir in the dissolved gelatin.
3. Add the raspberries and remove from the heat. Allow to cool for 10 minutes.
4. Pour into 1 x 4-cup or 2 x 2-cup capacity wetted jelly moulds and refrigerate for four hours or until set. Turn out to serve.