Instructions: FIRST: To Bloom Gelatin- Mix the 6 oz cold water with the plain gelatin in a small bowl let the gelatin bloom for 10 minutes. dissolve over a double boiler not over 110* F

1. Mix champagne with water & sorbet syrup.

2. combine with the bloomed & dissolved gelatin.

3. Pour 2/3 the way up a "catalina margarita glass or wide champagne glass.

4. let set in ice box.

NOTES : For Serving: Place thin sliced fresh fruit on top of the gelee, a small scoop of sorbet if available. Very elegant & lower in fat recipe!

Great for a fancy dinner party, looks like a glass of champagne with fresh fruit!!

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