Basil wine gelee

• 3/4 c. sweet white wine
• 1/2 packet unflavored gelatin
• 2 TBS water
• leaves from 3 small sprigs of basil

Blanch basil for 30 seconds in boiling water then plunge into cold water.

Bring wine to a boil.  Boil until volume is reduced to 1/2 c.

Meanwhile, bloom gelatin in 2 TBS water for 5 minutes.

Remove wine from heat.  Add basil.  Puree with a blender.  Strain through a fine sieve to remove basil particles.

Return wine to heat.  Add bloomed gelatin, stirring until it dissolves.  Pour into a dish and refrigerate until set.

Notes:
Gelee will be wine colored, not basil colored, unless you use a lot more basil.  Blanching is probably unimportant with this quantity of basil.

This gelee goes nicely with a sweet, fruity salad.  It has a mild basil flavor.