Rosy Rose This is a beautiful luncheon salad. 2 envelopes unflavored gelatine 1/2 cup water 1/2 cup granulated sugar 1 bottle rosé wine or pink champagne Rose buds 2 cups seedless white grapes Fresh mint Sprinkle gelatine over 1/2 cup water in a saucepan. Place on low heat, stirring until dissolved. Add sugar. Stir until dissolved. Remove from heat. Add rosé wine or pink champagne. Refrigerate until it begins to slightly mound. Pour about 1/2 cup to 1 cup into mold and arrange washed rosebuds in inverted fashion so as to be attractive when unmolded. Chill until firm. Add grapes to gelatine mixture. Pour into mold, being careful not to disturb roses. Let set. To serve, unmold, and garnish with mint leaves and more grapes.