Molded Rose Champagne Salad

Ingredients

• 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)

Instructions

1. Refrigerate a clean dry mold until ready to fill.
2. Mix gelatin and hot water until gelatin is dissolved; add champagne.
3. Chill until slightly thickened (egg white consistency).
4. Pour 1/2 cup of the mixture into the mold. Arrange the rosebuds, inverted, in mold.
5. Chill until firm.
6. 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.
7. Chill until firm.
8. Unmold on bed of mint leaves (optional).
9. Fill center (if using a mold with a center hole) with grapes which have been cut in half and frosted with sugar.