- 2 hours
- 5 minutes
- In a small pot, bring the grape juice just to a boil, then remove from heat. Mix in the gelatin and sugar, whisking until dissolved. Add the champagne and stir again until all is combined.
- Distribute the mixture between four champagne flutes or glasses and drop two raspberries in each one. Relocate to the fridge to cool for 2-3 hours and serve cool or at room temperature.