Ingredients

• 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

Directions

• 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.
• 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.
• Take out the leaves
• squeeze off as much liquid as possible
• and add them to the sugar syrup.
• Whisk furiously until the gelatine has completely dissolved
• then pour the syrup back into the bowl with the sparkling wine and whisk to combine.
• Allow to cool thoroughly
• then refrigerate the jelly for about one hour.
• As soon as it starts to thicken
• stir in the raspberries or other fruit.
• Divide the jelly between six glasses and cover them with cling film.
• Refrigerate for four to six hours
• or until they have completely set and serve.