Prosecco and Summer Fruit Terrine

Prosecco and Summer Fruit Terrine
Photo by Romulo Yanes


  • 2 cups Prosecco (Italian sparkling white wine)
  • 2 ¾ teaspoons unflavored gelatin
  • 2 teaspoons fresh lemon juice
  • 4 cups mixed fruit such as berries; peaches; and halved seedless grapes
  • ½ cup sugar

Arrange fruit in a 1 1/2-quart glass, ceramic, or nonstick terrine or loaf pan. Sprinkle gelatin over 1/4 cup Prosecco in a small bowl and let stand 1 minute to soften. Bring 1 cup Prosecco to a boil with sugar, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring...

View full recipe at Epicurious


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