Ingredients

    *

      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

Preparation method

   1st

      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.
   2nd

      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.
   3rd

      Take the leaves fire, as much liquid as possible and add them to the sugar syrup.
   4th

      Whisk furiously until the gelatin has completely dissolved, then pour the syrup back into the bowl with a whisk to combine and champagne.
   5th

      Let cool completely, then cool jelly for about an hour.
   6th

      Once it begins to thicken, stir in raspberries or other fruits.
   7th

      Divide the jelly between six glasses and cover them with plastic wrap.
   8th

      Refrigerate for four minutes six hours, or until completely set and serve.