Fruit Terrine

A.K.A. Fancy Fruit Jello. :D That’s what it looks like to me although this version does contain more yummy goodness than your typical jello. I love summer for all the wonderful fresh fruits that are at their prime. Because of that, I normally would eat or use these fruits as is. Alternately, I’ve discovered another easy way to serve up these fresh flavors – suspend the fruits in sparkling juice or wine jello for a refreshing and gorgeous dessert. Delicious!

Slightly adapted from the recipe Fruit Terrine by Gourmet
2 (¼-oz) envelopes Knox unflavored gelatin
2 cups sparkling cider
¼ cup sugar
2 teaspoons fresh lemon juice
4 cups mixed fruit (I used 2 cups strawberries, 1 cup raspberries, and 1 cup blueberries)

Sprinkle gelatin over ½ cup cider in a small bowl and let stand 1 minute to soften. Bring 1 cup cider to a boil with sugar, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir in remaining ½ cup cider and lemon juice. Let mixture cool to room temperature (lukewarm is fine), stirring occasionally. Meanwhile, arrange fruit in a 1½-quart glass, ceramic, or nonstick mold. Slowly pour cooled gelatin mixture over fruit, and chill, covered, until firm (it will take several hours). To unmold, dip mold in a larger pan/bowl of hot water 3 to 5 seconds to loosen. Invert onto a serving plate and admire your work. :D