Prep 15 mins
Cook 5 mins
This recipe I am almost certain has English roots. The use of Blackberry wine is essentially Southern. I would guess the original called for sherry or port. Since the creator of this version was a good family friend I have eaten it many times in the past at Christmas.
- 4 (1/4 ounce) envelopes unflavored gelatin
- 3 lemons, juice of, freshly squeezed
- 3 cups sugar
- 1 pint cold water
- 1 quart boiling water
- 1 cup blackberry wine
- whipped cream
- Soak the gelatin in the pint of cold water until soft, then add the quart of boiling water, stirring to dissolve. Then add the sugar, blackberry wine, and lemon juice stirring to dissolve sugar. Place in a greased mold to set and put in refrigerator until ready. Unmold and serve with whipped cream.