Active Time

　　20 min

　　Total Time

　　8 1/2 hr (includes chilling)

　　The gelatin in this refreshing dessert soup sets just enough to give it body but not bounce. All kinds of grapes work beautifully as garnishes for this soup; it's worth seeking out unusual varieties, however, for the extra character.

　　

Ingredients

Makes 6 dessert servings

　　1 (2-inch) cinnamon stick

　　2 whole cloves

　　10 black peppercorns

　　2 (2- by 1-inch) strips fresh lemon zest

　　2 (2- by 1-inch) strips fresh orange zest

　　1/2 teaspoon unflavored gelatin (from one 1/4-oz envelope)

　　1 1/2 cups plus 1 tablespoon white grape juice

　　1 cup dry white wine

　　1/2 cup sugar

　　Pinch of freshly grated nutmeg

　　1 teaspoon finely grated fresh lemon zest

　　2 cups mixed grapes, stemmed, seeded if necessary, and sliced (lengthwise or crosswise)

　　

Special Equipment

a 5-inch square of cheesecloth; kitchen string

　　

Step 1

Put cinnamon stick, cloves, peppercorns, and zest strips on cheesecloth and tie it closed.

　　

Step 2

Sprinkle gelatin over 1 tablespoon grape juice in a small cup and let soften about 1 minute.

　　

Step 3

Bring wine, remaining 1 1/2 cups white grape juice, sugar, nutmeg, and cheesecloth bag to a boil in a 1- to 2-quart saucepan, then remove from heat and add gelatin mixture, stirring with a metal spoon (see cooks' note, below) until dissolved.

　　

Step 4

Transfer soup to a bowl and chill, covered, in a larger bowl of ice and cold water in the refrigerator for at least 8 hours.

　　

Step 5

Just before serving, discard cheesecloth bag and add grated zest and grapes to soup.

　　Cooks' notes:

　　· Soup (without grated zest and grapes) can be chilled up to 12 hours. Add zest and grapes just before serving. · A metal spoon is the correct tool for stirring gelatin; a wooden one might transfer oils, and a whisk might incorporate tiny bubbles.