Ingredients
1 ripe nectarine, cut in small pieces
1 1/2 cups green grapes, quartered
1/2 pt each (6 oz each) fresh blueberries and red raspberries
3 cups white grape juice
2 Tbsp plus 1 tsp unflavored gelatin (about 3 envelopes)
2 Tbsp sugar
2 cups cold ginger ale
Preparation
Have ready an 8- to 10-cup mold, the cut nectarines and grapes, and the blueberries and raspberries.
Pour 1 cup grape juice into a small saucepan; sprinkle with gelatin. Let stand 2-3 minutes. Stir in sugar. Bring to a simmer over medium heat, stirring often with a rubber spatula until granules dissolve and liquid is clear. Remove from heat; stir in remaining 2 cups grape juice. Pour into a large metal bowl.
Set bowl of dissolved gelatin in a larger bowl half-filled with ice water. Slowly stir in ginger ale with a rubber spatula. Continue stirring occasionally until consistency of unbeaten egg whites. Stir in fruit; remove from ice bath and pour into mold. Refrigerate at least 8 hours until firm.
To unmold: Dip mold up to rim in warm (not hot) water about 5 seconds. Invert serving plate over mold. Invert mold and plate together and shake gently from side to side to release gelatin. Repeat dipping if necessary. Refrigerate until ready to serve.
