Champagne & Black Jelly

Ingredients 

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• 300ml hot water

• 2 tbsp Pixley Blackcurrant Cordial 

• 55g caster sugar

• 500ml pink sparkling wine or pink champagne

• 4 leaves of gelatin

• 150g raspberries, or any fruit you like

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Method 

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• 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.

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

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

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• Whisk furiously until the gelatin has completely dissolved, then pour the syrup back into the bowl with the Pixley Blackcurrant Cordial and sparkling wine and whisk to combine.

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

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

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

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