How to make
The gelatin is soaked in cold boiled water. The raspberries are washed and put in a pan with a thick bottom. The basil leaves are separated from the stalks and added to the raspberries along with the sugar, wine and 5 fl oz (150 ml) of water.
Boil, the heat is reduced and the fruits are stewed for 5 minutes. They are strained by rubbing through a sieve. Add the gelatin to the syrup and stir until dissolved.
The raspberry jelly is poured into 6 bowls and left in the refrigerator for 2 hours.
