Add 1 cup of water to a sauce pan and sprinkle 4 packets of Knox unflavored gelatine over the water. Allow the gelatine to bloom and become translucent, a few minutes.

Add granulated sugar to a separate mixing bowl and set aside.

Cook gelatine over medium heat, stirring frequently, until dissolved and begins to boil. Set aside and cool liquid until it is warm to touch.

Add 2 cups of champagne, 1 cup of Ginger Ale and 3 Tablespoons of Chambord. Pour along the side of the bowl to minimize foam. Stir gently with a spoon to combine.

Note: Make sure the champagne, vodka and 7-Up are cold to retain their bubbly characteristic.

Refrigerate until the liquid slightly sets to soft gel consistency, about 1 ½ hours, depending on your refrigerator's setting.

Spoon a layer of the soft gel-like gelatine in the bundt mold and add raspberries. If you want to stagger the floating raspberries, you may want to push a few into the gelatine with a wooden skewer. Spoon in the remaining gelatine and refrigerate at least 4 hours until firm, preferably overnight.

To unmold, immerse the bundt pan up to the rim in warm water , count to 10 and remove from the water. If the edges are stuck to the mold, gently loosen with your finger.

Cover the bundt pan with a serving plate and holding both firmly together, quickly flip and invert the mold. Gently shake the mold to loosen and it should drop onto the serving plate.

Garnish with fresh raspberries and serve immediately.