300ml/10fl ounces hot water
55g/2oz icing sugar
500ml/16fl oz pink sparkling wine or Champagne Rosé
4 leaves gelatine
150g/5oz raspberries, fruit, or if you want
Put the water and sugar in a small saucepan over low to medium heat. Stirring, dissolve the crystals, then raise the heat and bring to a boil. Reduce heat, simmer for five minutes, then remove the pan.
Pour the champagne into a large fire-proof bowl and place the gelatin. Set-aside for about five minutes, or until the leaves are soft and squidgy.
Take the leaves fire, as much liquid as possible and add them to the sugar syrup.
Whisk furiously until the gelatin has completely dissolved, then pour the syrup back into the bowl with a whisk to combine and champagne.
Let cool completely, then cool jelly for about an hour.
Once it begins to thicken, stir in raspberries or other fruits.
Divide the jelly between six glasses and cover them with plastic wrap.
Refrigerate for four minutes six hours, or until completely set and serve.