As usual, Paige was my jello paparazzi - thanks Paige!
1/2 cup cold water
1 1/2 cups fruit juice (I used a peach/mango blend but really any flavor would work)
2 envelopes Knox unflavored gelatin
1 1/2 cups white wine
1 cup seedless grapes (sliced in half)
1 cup diced apple
1 cup blueberries
Raspberries for garnish
Start by soaking the 2 envelopes of Knox unflavored gelatin in the 1/2 cup of cold water.
While the gelatin is soaking, heat the fruit juice to boiling. Once the gelatin has absorbed all of the water, slowly stir it into the juice and then stir in the white wine. Set the mixture to firm up a bit in the fridge. You want it to set just enough that you can stir in the fruit and the pieces won't float to the top.
While the gelatin is in the fridge you can chop up your fruit and prepare your mold.
An Important Note About Fruit: Certain fresh fruits do not work in jello - the gelatin won't set! These fruits include: pineapple, guava, mango, fig, and kiwi. However, you most definitely can use canned pineapple.
I decided to use this mold so I could add raspberries to the divots on the top like I did with this Blueberry Champagne mold.
Once the jello in the fridge has firmed up, carefully spoon a layer of the gelatin mixture onto the raspberries so they're just covered. Then stir the fruit in to the remaining mixture and pour into the mold.
Cover with saran wrap (jello can absorb fridge smells so this is an important step if you've got anything especially pungent in there) and let set overnight.
Carefully unmold just before serving and be prepared to bask in the beauty of this gorgeous masterpiece!
A little dramatic? OK, well, maybe a little...but just LOOK at it!