Raspberry Rosé Jelly: Grown-Up Jello with Unflavored Gelatin!

Instructions:

1. In a small bowl, combine water and unflavored gelatin. Let stand for 5 minutes until softened.
2. In a medium saucepan, combine rosé wine and sugar. Heat over medium heat, stirring until sugar is dissolved. Do not boil.
3. Remove the saucepan from the heat. Add the bloomed gelatin to the rosé mixture and whisk until completely dissolved.
4. Reserve a few raspberries for garnish. Gently mash about half of the remaining raspberries to release their juices.
5. Stir the mashed raspberries and whole raspberries into the rosé gelatin mixture. Pour into serving glasses or mold.
6. Cover and refrigerate for at least 4 hours, or preferably overnight, until fully set.
7. Garnish with fresh mint sprigs and a dollop of lightly sweetened whipped cream, if desired. Serve chilled.