Ingredients

• Four 1/4-ounce packets gelatin
• 1 1/4 cups sugar
• 2 1/2 cups prosecco
• 1 cup club soda
• 3 tablespoons black raspberry liqueur
• One 6-ounce container raspberries, plus additional raspberries for serving, optional

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Instructions

1. Special equipment: a Bundt pan
2. Pour 2 cups water into a small saucepan and sprinkle the gelatin over the top. Let sit until the gelatin has absorbed liquid, about 1 minute. Bring to a boil over medium heat, stirring often with a wooden spoon to fully dissolve the gelatin. Pour the mixture into a bowl and add the sugar, stirring until dissolved. Let cool until just warm to the touch. Then add the prosecco, club soda and raspberry liqueur; stir until combined. Ladle 2 cups of the liquid into a Bundt pan. Sprinkle with the raspberries and refrigerate until pretty much set, 1 hour.
3. Once the first layer is set, pour the remaining liquid over the top. Refrigerate for another 3 hours, until fully set.
4. To unmold, dip the Bundt pan in a small amount of warm water for a few seconds, then cover the pan with a plate and invert so the mold releases onto the plate.
5. Serve with more raspberries if desired.