Molded Rose Champagne Salad

3 small boxes strawberry, raspberry or
    sparkling white grape gelatin
1 cup hot water
2 1/4 cups champagne or natural white wine
3 1/2 cups white seedless grapes
4 to 8 rosebuds (small to medium in size ), rinsed and dry
1 cup fresh mint leaves (optional)

Refrigerate a clean dry mold until ready to fill.

Mix gelatin and hot water until gelatin is dissolved; add champagne. Chill until slightly thickened (egg white consistency). Pour 1/2 cup of the mixture into the mold. Arrange the rosebuds, inverted, in mold. Chill until firm.

Combine grapes and 2 cups gelatin mixture. Carefully pour over the first mixture and rosebuds. (Do not disturb rosebuds in the mold.) Let set for a few minutes, then add the remaining gelatin mixture. Chill until firm. Unmold on bed of mint leaves (optional). Fill center (if using a mold with a center hole) with grapes which have been cut in half and frosted with sugar.