2 (10 oz.) pkgs. frozen raspberries, thawed
2 env. unflavored gelatin
1/2 c. (each) cold water, rose' (or sweet white wine)
1/3 c. sugar
2 c. whipping cream, whipped
Raspberry syrup (in most grocery stores)

Pour raspberries and juice into blender and process on high until smooth; strain and pour puree into a metal bowl. Soften gelatin in water in pan, then slowly heat stirring constantly until it dissolves; pour into bowl with raspberry puree; stir in sugar and wine until sugar dissolves; place bowl of raspberry mixture in bowl of ice water; stir mixture until it begins to thicken; quickly fold into whipped cream with a wire whisk, than a spatula making a swirling pattern; pour into a mold(s); refrigerate 4 hours or overnight; refrigerate until serving time. Turn out onto serving plate and top with raspberry syrup.