• 300ml/10fl oz hot water

  • 55g/2oz caster sugar

  • 500ml/16fl oz pink sparkling wine or pink champagne

  • 4 leaves of gelatine

  • 150g/5oz raspberries, or any fruit you like


  • 1.

    Put the water and sugar into a small saucepan over a low to medium heat. Stir to dissolve the crystals, then raise the heat and bring to a boil. Reduce the heat, simmer for five minutes, then remove the pan.

  • 2.

    Pour the sparkling wine into a large heatproof bowl and add the gelatine. Set aside for about five minutes, or until the leaves are soft and squidgy.

  • 3.

    Take out the leaves, squeeze off as much liquid as possible, and add them to the sugar syrup.

  • 4.

    Whisk furiously until the gelatine has completely dissolved, then pour the syrup back into the bowl with the sparkling wine and whisk to combine.

  • 5.

    Allow to cool thoroughly, then refrigerate the jelly for about one hour.

  • 6.

    As soon as it starts to thicken, stir in the raspberries or other fruit.

  • 7.

    Divide the jelly between six glasses and cover them with cling film.

  • 8.

    Refrigerate for four to six hours, or until they have completely set and serve.

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