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Prep 20min
Total4hr0min
Servings18
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Ingredients
2
pints berries (mixed or use your favorites)
1
teaspoon lemon zest
1/3
cup sloe gin
1/3
cup crème de cassis (raspberry schnapps or Chambord would also work!)
1/3
cup St-Germain™ liqueur elderflower
2
cups ginger ale (flat)
4
envelopes unflavoured gelatin
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Steps
1
In a medium bowl, muddle half of the mixed berries (or smash with the back of a wooden spoon if you don't have a cocktail muddler). Add the lemon zest and the liquors, stir and set aside.
2
Pour ginger ale in saucepan, and sprinkle with the gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Remove from heat.
3
Strain the berry/liquor mixture, pressing the solids to remove all the liquid. Stir into the gelatin mixture.
4
Pour into desired pan or mold. Refrigerate until fully set (about 4 hours).
5
To unmold, pull the set gelatin away from the sides of the mold with your fingers. Dip the mold in warm water for about 10 seconds. Invert onto serving plate and give the mold a little shake. If necessary, return to the water for a second or two, and repeat the process.
6
To serve, garnish with the remaining berries, and allow guests to carve off slices.
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No nutrition information available for this recipe
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